We’re going to dive head first into this Spring Pea & Goat Cheese Risotto today because ^^^^^^!!!!!!! It’s EASILY one of the best things my kitchen has seen in a while and I want to eat it for every single meal. every. single. meal.
Given my Italian heritage, I really want to do some more Italian cooking. We’re starting here with this risotto. I haven’t made or eaten a lot of risottos in my life but I must say, I’m a huge fan! I learned the hard way that proper risotto rice is difficult to find in Nashville. I experimented with a few other medium grain rices but they just weren’t quit the same. I ended up looking to good ole Amazon (where half of everything in our house comes from) and ordered this seemingly authentic risotto rice.
The packaging is in Italian and everything so I figure it must be good, right? Well, it is amazing! In fact, I’ve used it ALL up and need to order myself some more ASAP. And, just for the record. I’m 100% not being paid to promote this random brand of risotto. Although, if someone wants to send me a life supply of it, I wouldn’t complain one little bit ;)
So, this risotto. We’ve established that the rice itself is delicious. Bacon and goat cheese are obviously always winners. Let’s just all go in our kitchens and make this risotto ASAP. mkay?
I read several risotto recipes with bacon in them and they had you cooking the bacon in with the rice. I tried that and, while it was okay, I MUCH prefer my bacon with a nice bit of a crunch to it. So, for this recipe, we’re going to bake (you could also fry) the bacon and then add it in at the last minute. This might not be the proper Italian way to make risotto but I’m only HALF Italian, so it makes sense that my dishes are as well.
We start by sautéing the onion in a bit of butter before then adding in the rice to fry for just a minute. After the rice is starting to become translucent, a bit of white wine is poured in.
The stock is then poured in one ladle full at a time so that the rice can absorb it before another ladle full is added in. Peas are eventually added and at the end, the cheese is stirred in.
^^^^^^^^^^^^^^That is literally making me drool. One day the internet will allow you to smell and taste things through your screen and when that day comes, life will be set.
Right before serving, we stir in most of the bacon and then top each individual plate with a bit more of the bacon and the remaining goat cheese (because there’s NO such thing as too much goat cheese and bacon!).
What other Italian dishes should I tackle?? I REALLY like the idea of making obsessive amounts of fresh pasta (especially since I have so many fresh eggs lying around). To follow along with my Italian culinary adventures, follow me on snapchat!! (@bbritnell)