4 slices cooked thick-cut bacon, in 1-inch (2.5-cm) pieces
1⁄4 cup (45 g) freshly grated parmesan
Instructions
In a medium stockpot, heat the stock to a gentle simmer.
Melt the butter with the oil in a medium saucepan over medium heat. Add the diced onions and cook until translucent, 1-2 minutes. Turn the heat up to medium-high and add the rice. Toast the rice, about 3-4 minutes, until slightly translucent.
Turn the heat down to medium and add a ladle of hot stock. Stir into the rice until the liquid is mostly absorbed. Continue stirring and adding hot stock as the rice absorbs it. Taste after about 15 minutes. If the rice is soft but with a bit of bite, it’s ready. If still uncooked, continue adding stock a ladle at a time. When done, remove from the heat and stir in the peas, bacon and cheese. Taste and season with salt and pepper. Enjoy immediately.
Notes
I served my risotto with crispy prosciutto and a drizzle of chive oil to finish. I used prosciutto only because I’ve been dying to try crispy fried prosciutto — of course, nothing beats thick-cut bacon.