Risotto with Peas - Risi e Pisi

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Risotto can be served as an appetizer, a side dish or an entire meal. Experiment with the basic recipe to transform your leftovers. Chopped vegetables, spices, meats and cheeses can all add interesting flavors and textures to risottos.

Ingredients:

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 3 tablespoons butter
• 3 slices bacon, chopped
• 1 small onion, finely chopped
• 1 1/2 cups DeLallo Risotto Arborio Rice
• 4 cups beef stock or broth
• 1 pound fresh or frozen young green peas (if using frozen, allow peas to thaw completely first)
• 2 cups Asiago cheese, grated
• DeLallo Natural Coarse Sea Salt
• Freshly ground black pepper

Directions:

In a large pot over medium-high heat, heat the olive oil and 2 tablespoons of butter. Add the bacon and onion and cook until the onion is translucent.

Add the rice and coat each kernel evenly. Begin adding the broth one ladle at a time. Only add broth when the previous amount has been absorbed. Stir often to prevent sticking.

Once your rice is cooked al dente add the peas. Turn the heat off and add the remaining butter and mix in the Asiago cheese. Salt and pepper to taste. Reserve some cheese to sprinkle on top of individual servings.

Serve in wide warm bowls.

Serves 4 Printer-friendly version