Risotto with Bacon and Peas

For the risotto with bacon and peas, first sauté the onions in the butter until translucent. Add the peas and bacon and sauté briefly.

Add the Riso Gallo risotto rice and sauté until it becomes translucent and deglaze with the white wine. Then pour some of the hot vegetable or chicken soup and let it boil down. Keep pouring the soup while stirring, but only as much as the rice can absorb.

After 14 minutes, the soup will have been absorbed by the cooked rice. The risotto is done when the rice grains still have a tender “bite” in the center. Stir in the grated Parmesan and fry the bacon fat.

Arrange the risotto with bacon and peas on plates and garnish with the bacon slices.

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