What I'm cooking: Asparagus and Pea Risotto with Bacon, Mint and Pecorino
What I'm drinking: Arneis
What I'm listening to: Built To Spill
Contrary to popular belief (and a screaming Gordon Ramsey on Hell's Kitchen), making risotto does not take a whole lot of skill. Patience maybe, but not skill. The key to a good risotto is to know when it is done. Almost all risotto failures are a result of overcooking it. Overcooked risotto is gummy and not at all appetizing. Properly cooked risotto should be al dente and creamy. Don't reduce the last ladle of stock too much as the risotto will thicken even more as it cools. If your risotto is too thick, add a little more stock (off the heat as not to overcook the rice) to loosen it up.
What I'm drinking: Arneis
What I'm listening to: Built To Spill
Contrary to popular belief (and a screaming Gordon Ramsey on Hell's Kitchen), making risotto does not take a whole lot of skill. Patience maybe, but not skill. The key to a good risotto is to know when it is done. Almost all risotto failures are a result of overcooking it. Overcooked risotto is gummy and not at all appetizing. Properly cooked risotto should be al dente and creamy. Don't reduce the last ladle of stock too much as the risotto will thicken even more as it cools. If your risotto is too thick, add a little more stock (off the heat as not to overcook the rice) to loosen it up.
Now get cooking, you donkey! (Kick trash can).
INGREDIENTS:
8 strips of thick-cut bacon, cut into 1/4 inch strips
1 small spring onion (any type of onion would be an OK substitute), diced
2 cloves garlic, minced
2 c. arborio rice
1 c white wine
4 c. vegetable stock (I like Kitchen Basics brand)
INGREDIENTS:
8 strips of thick-cut bacon, cut into 1/4 inch strips
1 small spring onion (any type of onion would be an OK substitute), diced
2 cloves garlic, minced
2 c. arborio rice
1 c white wine
4 c. vegetable stock (I like Kitchen Basics brand)
1 c. water
1 bunch fresh asparagus, cut into 1/2 inch pieces
1 c. fresh peas
1/2 c. grated pecorino cheese
Salt and pepper to taste
Zest of one lemon, divided
handful of fresh torn mint
In a 12" pan, fry bacon until crisp. Remove cooked bacon with a slotted spoon to a paper towel to drain. Drain excess bacon fat, leaving enough to cover the bottom of the pan.
(In the meantime, while bacon is cooking, put veggie stock and water in a pot and warm over medium heat.)
Add onions and garlic to bacon fat, sauteing for one to two minutes.
Add rice and saute until all grains are coated in the fat. Saute one minute longer.
Add wine. Stir until wine is almost completely absorbed.
Add one ladle of veggie stock and stir until almost completely absorbed. Keep repeating this process.
When rice is almost done (should still have a little "bite" to it), add peas, asparagus, pecorino and 1/2 of lemon zest. Continue adding stock until risotto is finished and veggies are cooked but still crisp (about 5 more minutes). Season to taste. Serve risotto in shallow bowls. Top with bacon, mint, other half of lemon zest. If you like your risotto extra cheesy, use a vegetable peeler to shave pecorino curls on top (this also makes a nice garnish).
1 bunch fresh asparagus, cut into 1/2 inch pieces
1 c. fresh peas
1/2 c. grated pecorino cheese
Salt and pepper to taste
Zest of one lemon, divided
handful of fresh torn mint
In a 12" pan, fry bacon until crisp. Remove cooked bacon with a slotted spoon to a paper towel to drain. Drain excess bacon fat, leaving enough to cover the bottom of the pan.
(In the meantime, while bacon is cooking, put veggie stock and water in a pot and warm over medium heat.)
Add onions and garlic to bacon fat, sauteing for one to two minutes.
Add rice and saute until all grains are coated in the fat. Saute one minute longer.
Add wine. Stir until wine is almost completely absorbed.
Add one ladle of veggie stock and stir until almost completely absorbed. Keep repeating this process.
When rice is almost done (should still have a little "bite" to it), add peas, asparagus, pecorino and 1/2 of lemon zest. Continue adding stock until risotto is finished and veggies are cooked but still crisp (about 5 more minutes). Season to taste. Serve risotto in shallow bowls. Top with bacon, mint, other half of lemon zest. If you like your risotto extra cheesy, use a vegetable peeler to shave pecorino curls on top (this also makes a nice garnish).
Makes 4 entree size portions or 8 side dish portions.
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