Spring Risotto with Bacon, Leeks, & Pea Puree
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 55 minutes
- Yield: 6 bowls 1x
Ingredients
Scale
- 5–6 cups chicken or vegetable stock
- Optional: 8 ounces bacon, chopped
- 2 leeks, white part only, sliced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 2 cups arborio rice
- 1 cup dry white wine
- 1 cup spring peas
- 1 cup grated fresh Pecorino Romano or Parmesan cheese
- 1 teaspoon black pepper
- Optional: Poached or lightly fried eggs, one per serving
- Optional: Parsley
- Additional pepper and salt to taste
Instructions
- Warm stock in a small saucepan. This should be kept warm enough to steam, but not hot enough to simmer.
- In a large saucepan or skillet, cook the bacon over medium heat until crisp and fat is rendered. Remove bacon to drain on paper towels. Pour off most of the bacon grease, leaving about 2 tablespoons in the pan.
- Add butter, leeks, and garlic. Cook, stirring occasionally, until leeks are soft.
- Add rice, stirring to toast for 3-4 minutes, or until rice is just starting to brown. Add 1/2 cup of the wine, stirring until absorbed.
- Turn the heat down to a low simmer. Half a cup at a time, stir in broth. Allow it to sit until the liquid is almost completely absorbed (until you can draw a spoon through the risotto and see the clean space on the bottom). Add the rest of the wine, a splash at a time, between splashes of broth.
- Some time during this phase, put the peas in a blender or small food processor with a little chicken broth, salt, and pepper. Blend until smooth.
- When the rice is al dente with a creamy, pourable texture, turn off the heat. Gently fold in cheese, bacon, and pepper.
- Top each bowl with a swirl of the pea puree, extra cheese and pepper, and an egg if you swing that way. Serve with chilled white wine.