If you ever thought risotto was hard to make - think again! You can make a restaurant quality dish right at home and its super easy.
1lb SAGE AND SHEPHERD Bacon
2 cups arborio rice
7-8 cups chicken broth
1/4 cup white wine
1.5 cups frozen peas, thawed
2 shallots, diced
6 Tbsp butter
2 cups leeks, diced (optional)
Salt, pepper, lemon juice and Parmigiano-Reggiano cheese to taste
Heat butter in pot and add shallots, cooking until soft on medium heat
Add rice and coat in butter for 3 mins, then add white wine, scrap pan
Add broth 1 cup at a time, allow rice to absorb it, and then add another cup or two.
In the meantime, dice bacon and cook in separate pan
Once rice is cooked and has absorbed all the broth, add in the peas, bacon, leeks (if using) and stir
Season with salt, pepper, lemon juice and Parmigiano-Reggiano cheese to taste