Creamy Risotto With Broad Beans Crispy Bacon And Sage Food

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

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.

LEEK & SAGE RISOTTO WITH CRISP BACON

Steps:

• Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
• Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.