Risotto with Bacon and Peas

OPEN KITCHEN with NATHAN SCOTT

Risotto with Bacon and Peas

By simmering your risotto in a large skillet, you can cut down on the amount of time it takes to cook.

Ingredients

            Serves 4

	2	quarts homemade chicken stock, or low-sodium canned chicken broth
	½	pound thick-cut bacon, cut into ½-inch pieces
	1	large leek, white and light green parts thinly sliced and rinsed well
	2	cups Arborio rice
	6	cloves garlic, peeled and minced
	Pinch	ground nutmeg
	½	cup dry white wine
	1	cup frozen peas
	2	scallions, trimmed and thinly sliced
	1	cup Parmesan cheese, finely grated, plus more for garnish
	2	tablespoons unsalted butter, softened
		Kosher salt and freshly ground black pepper

Directions

1.    Pour the chicken stock in a large saucepan and set over medium-high heat.  Bring to a boil, and then reduce to a simmer.  Continue simmering the stock until ready to use.

2.    Meanwhile in a large skillet set over medium heat, cook the bacon, stirring often, until golden and crispy.  With a slotted spoon, remove the bacon from the skillet and set aside on a paper towel-lined baking sheet.  Pour off all but 2 tablespoons of the bacon grease and return the skillet to the heat.  Add the leek and cook, stirring often, until tender, 4 to 5 minutes.

3.    Add the rice, garlic, and nutmeg to the skillet.  Cook for 1 additional minute, stirring continuously.  Pour in the wine and simmer until the wine has evaporated.  Then, pour in 1 cup of the warm chicken stock.  Allow the rice to cook in the gently simmering stock, stirring often, until most of the stock has evaporated.  Continue adding the stock, 1 cup at a time, allowing the liquid to almost completely evaporate before adding another cup of stock. 

4.    Add the final cup of chicken stock to the rice, along with the peas.  Continue to cook until most of the stock has evaporated and the rice is al dente.  Then, stir in the reserved bacon, scallions, cheese, and butter.  Season the risotto to taste with salt and black pepper and serve immediately with a garnishing of additional Parmesan cheese on top.