Pea and Bacon Risotto

Gourmet, January 2009

We have developed a love for risotto, ordering it whenever we get the chance. So I was delighted to find that this one was as creamy and delicious as it sounded-- we liked it just as much as the one other risotto I've made, a butternut squash one. It made dinner for two, with one serving left over for lunch the next day (and since I have far poorer lunch options at my place of work, the leftovers were mine!).

3 1/2 C reduced-sodium chicken broth

1 C water

2 bacon slices, chopped

2 large garlic cloves, finely chopped

2/3 C Arborio rice

2/3 C frozen peas

1/4 C grated parmesan

2 T unsalted butter

1/2 t lemon zest

1/2 t lemon juice

Bring broth and water to a simmer in a small saucepan.

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towl to drain.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add about 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente. (Reserve leftover broth mixture.)

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.