Give your risotto a lift with Venetian "rice and peas", flavoured with crisp bacon, sharp parmesan and a hint of lemon.
- Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low and hold at a simmer.
- Meanwhile, heat the oil in a large, heavy-based saucepan over medium-high heat. Cook the bacon and garlic, stirring, for 3 minutes or until bacon is crisp. Reduce heat to medium. Stir in the rice. Cook for 1 minute or until the grains appear slightly glassy. Add the wine and cook, stirring, for 1 minute or until almost absorbed.
- Add a ladleful (about 1/2 cup) of stock. Stir until liquid is absorbed. Continue adding stock, a ladleful at a time, stirring until liquid is absorbed before adding the next ladleful. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat. Add peas, butter, lemon juice, lemon rind and 1/2 cup of parmesan. Cover. Set aside for 1 minute. Season with salt and pepper. Stir. Top with the remaining parmesan and basil.
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