Creamy Risotto With Broad Beans Crispy Bacon And Sage Recipes

BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO

Steps:

• Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
• Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
• Add rice, stir to coat in oil mixture.
• Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
• Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
• Total cooking time should be about 35 minutes or until rice is just tender.
• Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
• Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
• Serve topped with bacon and flaked cheese.

CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE

Steps:

• Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
• Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
• Add rice and stir to coat. Turn heat down to low.
• Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
• After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
• In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
• Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
• Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.