On Guard Sweet Pea Risotto With Canadian Bacon |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ON GUARD SWEET PEA RISOTTO WITH CANADIAN BACON This recipe came from an estate sale. I obtained it when I purchased the family collection from the Craig Estate in Waxahachie, Texas in 1981. Ingredients:
1/4 cup extra virgin olive oil |
1/2 yellow onion finely chopped |
2 cups arborio rice |
1 cup dry white wine |
4-1/2 cups chicken stock warmed |
5 cups shelled peas cooked until tender cooking water reserved |
3 tablespoons unsalted butter |
1 cup grated parmesan cheese plus more for serving |
6 thin slices canadian bacon cut 1/4 strips |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
chopped fresh chives for garnish |
Directions:
1. Set an electric pressure cooker to brown according to instructions and warm the olive oil.
2. Add onion and cook until softened about 4 minutes.
3. Add rice and stir until each grain is well coated with oil about 3 minutes.
4. Add wine and stir until it is completely absorbed.
5. Add 4 cups of the stock then cover and cook on high for 10 minutes.
6. Meanwhile reserve 1 cup of the peas in a small bowl.
7. In another bowl combine the remaining peas and 3/4 cup of the cooking water.
8. Using an immersion blender puree peas adding more water if needed.
9. Strain through a fine mesh sieve into a bowl then set aside.
10. Release pressure according to manufacturer's instructions and stir rice.
11. Stir in butter, cheese, bacon, reserved peas and pea puree.
12. Add more stock if needed so rice is thick and creamy.
13. Season with salt and pepper and garnish with chives.
14. Serve immediately with additional parmesan cheese.
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