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| recipes:mains:bacon_pea_risotto [2008/12/19 16:03] – created christian | recipes:mains:bacon_pea_risotto [2008/12/19 16:03] (current) – christian |
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| ===== Ingredients ===== | ===== Ingredients ===== |
| - 1/2 a small white onion | * 1/2 a small white onion |
| - 1 Clove of Garlic | * 1 Clove of Garlic |
| - Drizzle of oil - nut or olive | * Drizzle of oil - nut or olive |
| - 2 rashers of bacon | * 2 rashers of bacon |
| - enough peas (frozen) to match quantity of bacon | * enough peas (frozen) to match quantity of bacon |
| - Chicken Stock (1 litre) | * Chicken Stock (1 litre) |
| - Arborio rice (100g) | * Arborio rice (100g) |
| - Ground black Pepper (as much as needed) i personally had a good 3 pinches and a bit extra for luck.. | * Ground black Pepper (as much as needed) i personally had a good 3 pinches and a bit extra for luck.. |
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| How to enjoy the experience | How to enjoy the experience |
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| * Drizzle oil into wide based pan and put on med/low heat - leave for 2 mins | - Drizzle oil into wide based pan and put on med/low heat - leave for 2 mins |
| * Finely chop 1/2 onion and clove of garlic and then add to pan for 2 minutes making sure that onion and garlic do not burn but just slowly cook. | - Finely chop 1/2 onion and clove of garlic and then add to pan for 2 minutes making sure that onion and garlic do not burn but just slowly cook. |
| * Add Rice and stir to ensure all rice is coated with oil. | - Add Rice and stir to ensure all rice is coated with oil. |
| * Leave on heat continuously stirring until rice starts to become translucent. | - Leave on heat continuously stirring until rice starts to become translucent. |
| * Now add enough stock to just cover the rice (keep doing this as the stock evaporates) | - Now add enough stock to just cover the rice (keep doing this as the stock evaporates) |
| * in a separate small frying pan cook 2 rashers of bacon 1 minute each side on a med/low heat (DO NOT OVER COOK) - no burnt bits at all | - in a separate small frying pan cook 2 rashers of bacon 1 minute each side on a med/low heat (DO NOT OVER COOK) - no burnt bits at all |
| * Cut up bacon into bits and leave on the side with the equal quantity of peas. | - Cut up bacon into bits and leave on the side with the equal quantity of peas. |
| * Get a dish and a spoon ready in between adding the stock and stirring. | - Get a dish and a spoon ready in between adding the stock and stirring. |
| * Keep tasting the rice and start to add the first bit of seasoning… do not over season at this point… gauge the level every minute but do not add extra seasoning until sure of level. | - Keep tasting the rice and start to add the first bit of seasoning… do not over season at this point… gauge the level every minute but do not add extra seasoning until sure of level. |
| * Ok, your rice is almost there… most of the stock has been used… now add peas and bacon… this will change the flavours and you may wish to add further seasoning at this point. | - Ok, your rice is almost there… most of the stock has been used… now add peas and bacon… this will change the flavours and you may wish to add further seasoning at this point. |
| * Reduce the rice down to a point where the moisture is still bubbling but has mainly been absorbed. | - Reduce the rice down to a point where the moisture is still bubbling but has mainly been absorbed. |
| * Throw it in your dish and add a few shaving of Parmesan on top. | - Throw it in your dish and add a few shaving of Parmesan on top. |
| * Give a few bits to the cat to stop her moaning as this dish needs to be enjoyed without too much begging for food. | - Give a few bits to the cat to stop her moaning as this dish needs to be enjoyed without too much begging for food. |
| * If you haven't eaten it down within 3 records on the radio then you don't like it… | - If you haven't eaten it down within 3 records on the radio then you don't like it… |
| * If you did like it, don't be tempted to make anymore straight away… if necessary walk out of the house and do something else… | - If you did like it, don't be tempted to make anymore straight away… if necessary walk out of the house and do something else… |
| * When you do come to make it again, you will be more confident in your ability to season well and no doubt you will make a better job of it…. and if you can recapture that initial delight of your first risotto then even better… | - When you do come to make it again, you will be more confident in your ability to season well and no doubt you will make a better job of it…. and if you can recapture that initial delight of your first risotto then even better… |
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