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Risi e bisi
Risi e bisi
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your risotto with Venetian-style "rice and peas", featuring crispy bacon, tangy parmesan, and a touch of lemon zest.
Ingredients:
  • 1.375L (5 1/2 cups) chicken style liquid stock
  • 175g pkt rindless bacon, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 295g (1 1/3 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 205g (1 1/3 cups) frozen peas
  • 20g butter
  • 1 tsp grated lemon rind
  • 60g (3/4 cup) finely grated parmesan
Instructions:
  • In a saucepan, heat the stock over medium-high heat until boiling. Then, lower the heat to simmer.
  • Heat oil in a large saucepan until sizzling. Cook bacon and garlic until bacon is crisp. Stir in rice until glassy. Pour in wine, stirring until almost absorbed.
  • Pour in a ladleful (about 1/2 cup) of stock and stir until absorbed. Repeat this process, adding one ladleful of stock at a time and stirring until absorbed each time. Cook for about 20 minutes until the rice is al dente and the risotto is creamy. Off the heat, mix in peas, butter, lemon juice, lemon zest, and 1/2 cup of parmesan. Cover and let it rest for 1 minute. Season with salt and pepper, then sprinkle with the rest of the parmesan and fresh basil. Enjoy!

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