The pea bacon and marjoram risotto is a tasty comfort dish: creaminess and crispness coexist in this simple recipe, that tantalizes your taste buds with its delicious flavors! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
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To prepare the risotto, first cut the bacon into strips – I’m using smoked bacon – then remove the marjoram leaves from the stems: so strip and chop the leaves. The bacon is browned and most of the fat is rendered, take it out of the pan, return the pan to the heat and add the shallot to the bacon fat: so you don’t need to add any extra fat. Cook the shallot over very low heat for at least 10-15 minutes, adding a little broth if needed, until soft and translucent, not golden.
Once the shallot is soft, add the rice, stir and toast for a couple of minutes. Add the white wine and let it evaporate completely. Now gradually add the broth – vegetable or beef broth, as desired – and finish cooking the rice; add the bacon, to release its flavour, but save some of the crispy bacon for garnish. A few minutes before the rice is cooked, add the peas, a little more broth, and get the butter and grated parmesan cheese for creaming the risotto. The broth is fully absorbed, so turn off the heat, stir in the parmesan cheese, the chopped marjoram, which adds a unique flavour, and finally a small knob of butter. In the meantime, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
– 2 cups (400 g) of carnaroli rice
– 3, 5 oz (100 g) of smoked bacon
– 1 cup (150 g) of peas
– 1 shallot
– ¾ cup (20 g) of fresh marjoram
– just under ½ cup (100 g) of white wine
– 2 cups (500 g) of beef or vegetable broth
– 1 pinch of salt
– pepper to taste
For creaming
– ⅓ stick (40 g) of butter
– 1 cup (100 g) of grated cheese