Risi e bisi

Give your risotto a lift with Venetian "rice and peas", flavoured with crisp bacon, sharp parmesan and a hint of lemon.

Recipe «Risi e bisi» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.375L Massel chicken style liquid stock, 1 tbsp olive oil, 175g pkt rindless bacon, coarsely chopped, 2 garlic cloves, finely chopped, 295g arborio rice , 125ml white wine, 205g frozen peas, 20g butter , 2 tbsp fresh lemon juice, 1 tsp grated lemon rind, 60g finely grated parmesan, Fresh basil leaves, to serve.

Ingredients:

• 1.375L Massel chicken style liquid stock 
• 1 tbsp olive oil 
• 175g pkt rindless bacon, coarsely chopped 
• 2 garlic cloves, finely chopped 
• 295g arborio rice 
• 125ml white wine 
• 205g frozen peas 
• 20g butter 
• 2 tbsp fresh lemon juice 
• 1 tsp grated lemon rind 
• 60g finely grated parmesan 
• Fresh basil leaves, to serve 

Instructions

1. Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low and hold at a simmer.
2. 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.
3. 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.