I meant to get this post up earlier in the week since most people are doing their 2009 in review posts. I think I will get that one up tomorrow with a few resolutions/goals/thoughts for the next year and decade (crazy!). One thing that did happen in 2009 was the end of Gourmet magazine.
I was particularly disappointed because I had just started to really see the importance of this magazine and had only subscribed for a little over a year. Ironically that year’s worth of magazines that cost me maybe $12 is now on the Gourmet site for $100 (does that turn anyone else’s stomach too?).
However, a group quickly formed to keep the gourmet memory alive. This month I went through the January archives and found a recipe for Bacon and Peas Risotto. This recipe came together quickly on a weekday night after work and it was a nice change from just making a quick bowl of pasta.
I hope that you have a wonderful New Year’s Eve. I am currently cleaning and cooking to prep for a party at my apartment (much better than being out and about in the 15 degree snow of Chicago) which is including these mushrooms, a little spice and a new cocktail. Happy 2010!
Bacon & Pea Risotto
Adapted from Gourmet: January 2009
For 2 healthy servings (plus a little for leftovers)
1 quart chicken broth, preferably homemade
Splash of Cooking Sherry
1/2 cup water
4 bacon slices, chopped
3 garlic cloves, finely chopped
3/4 cup Arborio rice
2/3 cup frozen peas
1/4 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice
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 splash of cooking sherry to deglaze the pan. 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.