Silvia Colloca Instagram – One of my favourite dishes to make featuring @dorsognasmallgoods streaky bacon. This recipe is equally creamy, salty, sweet, crunchy and oh so flavourful. It’s a lovely, heart-warming meal to enjoy with family and friends, perfect for those chilly winter nights.
Risotto with D’Orsogna Bacon and Peas
To make the Risotto with D’Orsogna Bacon and Peas, you will need:
2L of vegetable stock
1 tablespoon of extra virgin olive oil
40g butter
1 french shallot, finely chopped
200ml dry white wine
8 rashers of streaky bacon
1 cup of frozen peas
350g arborio rice
50g of freshly grated parmesan cheese
thyme leaves
Method:
Place the stock in a saucepan and simmer over medium-high heat. In the meantime, fry off the bacon in olive oil for 3-4 minutes or until crispy, then set aside. Heat half the butter in a large, heavy-based frying pan over low-medium heat. Add the shallot and sauté over low heat until translucent. Add the rice and stir until all the grains are well coated in the fat and lightly toasted. Add the wine and simmer, stirring occasionally, until it no longer smells of alcohol. Add a few ladlefuls of stock at a time so the rice is always submerged. Don’t over-stir but stir gently and occasionally. Cook for 15-16 minutes or until the rice is almost al dente. Add more stock if necessary. Stir in the peas, then season to taste and adjust to your liking. At this point turn off the heat. Add the remaining butter and another ladleful of stock and stir vigorously to release the starch. Cover and stand for 2-3 minutes to allow the residual heat to finish cooking the rice. Serve in shallow bowls, topped with the crispy bacon and thyme leaves, and eat immediately.
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#MGI #MGIEntertainment | Posted on 09/May/2024 05:07:40
