Prep 10 mins
Cook 35 mins
I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.
- 1 leek, white and light-green parts only
- 6 cups low sodium chicken broth
- 2 slices bacon, cut crosswise into strips
- 1 1⁄4 cups arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup frozen peas (optional)
- 1⁄4 cup parmesan cheese, finely grated, plus more for serving
- 1 tablespoon fresh lemon juice
- coarse salt
- ground pepper
- In a saucepan, bring broth to a simmer over medium.
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
- Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
- Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
- Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan.
- Cover and let stand 2 minutes.
- Season risotto with lemon juice, salt, and pepper.
This was really good! I am not sure what the consistency us supposed to be, but I like it once it gets creamy (and tries to stick), but the rice is still what we call al dente, not crunchy, lol. I was tempted to not season with salt at the end, sodium intake and all, but a pinch at the end really brings foward the flavor of the Parmesan. Made for PAC Spring 2013.