the_cooking_mom: (Default)
[personal profile] the_cooking_mom
I think it was one of the best risottos I've made. И мне и мужу очень понравилось.

 photo 2016-01-18 19.34.45.jpg

Ingredients

1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice

Preparation

Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Источник: http://www.epicurious.com/recipes/food/views/pea-and-bacon-risotto-351151
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