QUEBEC BACON AND PEA RISOTTO
Portion : 4 - Preparation : 5 minutes - Cooking : 30 minutes
Ingredients
- 8 slices Québec bacon
- 250 ml (1 cup) green peas
- 2 l (8 cups) vegetable broth
- 1 clove garlic, chopped
- 1 shallot, chopped
- 1 sprig thyme, leaves removed
- 60 ml (4 tbsp.) olive oil
- 500 ml (2 cups) Arborio or Carnaroli rice
- 125 ml (1/2 cup) dry white wine
- 125 ml (1/2 cup) grated Parmesan cheese
- 30 ml (2 tbsp.) butter
- ½ lemon, juice
- salt and pepper to taste
Method
- Arrange the bacon in a cold frying pan. Over high heat, cook the bacon slices until completely browned.
- Remove bacon from pan and place on paper towel.
- Chop the bacon into small pieces.
- In a saucepan of boiling salted water, blanch the peas for 8 minutes, then drain.
- In a saucepan, bring the vegetable stock and garlic to the boil and keep hot.
- In a saucepan, sweat the shallots and thyme in the olive oil. Add the rice over high heat, stirring with a spatula until it becomes translucent and coated with the fat (this step is called "pearling").
- Add the white wine and reduce to dryness.
- Over medium heat, uncovered, gradually add the hot broth to the rice, stirring constantly, until the rice absorbs the added liquid each time. The rice is cooked when it is al dente (still firm to the bite, so you may not use all the stock).
- When the rice has finished cooking, remove from the heat and stir in the Parmesan, butter and lemon juice. Add the bacon and peas and stir. Adjust seasoning if necessary.
