Ingredients

The following ingredients have 8 Servings
  • 7 cups chicken stock
  • 6 ounces bacon (diced)
  • 2 cups green peas (frozen, thawed)
  • 6 large mint leaves (plus more for garnish)
  • 2 tablespoons olive oil
  • 1 cup yellow onion (minced)
  • 2 cloves garlic (minced)
  • 2 cups arborio rice
  • ½ cup white wine
  • 1 tablespoon unsalted butter
  • ½ cup parmesan cheese (freshly grated, plus more for garnish)
  • 1 tablespoon lemon juice (fresh)
  • zest of 1 lemon
  • ½ teaspoon kosher salt (more as needed)
  • ¼ teaspoon black pepper (more as needed)

Instruction

  • In a large pot, bring chicken stock to a simmer and keep until ready to make the risotto.
  • In a skillet, cook the bacon over medium heat until crisp, 10 to 15 minutes. Transfer the bacon to paper towels to drain; reserve 1 tablespoon of the bacon fat.
  • In a food processor or blender, puree half of the peas and 6 mint leaves with 1 cup of water, reserve.
  • In a large saucepan, heat the oil. Add the onion and garlic and cook over medium heat until softened, 5 minutes. Add the rice and cook, stirring, until evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
  • Add the simmering chicken stock about ½ cup at a time to the rice, stirring frequently. Wait until each portion of the cooking liquid is almost fully absorbed before adding the next. Keep gradually adding the stock until the rice is tender and suspended in a creamy sauce, about 25 to 35 minutes.
  • Add the mint pea puree, the remaining peas, bacon, and cook, stirring until hot.
  • Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese, lemon juice, and zest. Season with salt and pepper. Garnish with mint and cheese and serve.