When I think about risotto, two things come to mind. I think about the episode of Seinfeld where George’s girlfriend eats the risotto, is satisfied, and George is weird and jealous. It’s awkward, hilarious, full of innuendo, and classic Seinfeld. If you haven’t seen it, watch the clip in the link. The second thing I think about when it comes to risotto is Top Chef. Every time someone on Top Chef makes risotto everyone talks about what a risk it is, how ridiculous that chef is for trying, then it comes out terribly, and the chef gets blasted by the judges. So with all those associations together, I was intimidated about making risotto.

A few years ago I got over my fears and I made risotto for the first time. The recipe used a kobocha squash (which is also kind of daunting), and it was just gloriously delicious. It was amazing and I was in adoration of risotto. And that’s when I realized, “oh it’s not that hard and it’s fantastic.” The thing about risotto is that it takes some time and lots of attention. When you usually make rice you simply get it started, set a timer, and walk away. Risotto on the other hand needs you next to it the entire time. In short, risotto is a needy baby.

However, even though risotto needs you, you shouldn’t be overwhelmed. Risotto needs you to stir regularly for about 20 minutes. We can all do that! Also, this is the reason I think the people on Top Chef fail. They’re too busy running around, sweating, and cursing to stir the risotto. But you? You can do it! I think you could even turn on the TV and watch that 20 minute episode of Seinfeld as you stood by your stove and prepared your filling risotto.

I also want to tell you two other good things about risotto and one annoying thing. First, the good. Risotto is a lovely way to pack a variety of veggies and meat into a one pot dish. One pot dishes that incorporate a variety of food groups are my holy grail for dinner time.  When I saw this recipe for bacon and vegetable risotto in the magazine Great British Food, I was instantly hooked. I want to eat more vegetables, Ryan would prefer a little meat with dinner, and a dish like this can satisfy both of us.  It’s also really easy to change what goes into your risotto. You could add shrimp instead of bacon, asparagus instead of the soy beans. Once you know the basic method for cooking the rice, then it isn’t too hard to experiment with what goes in the rice.

The other thing I love about risotto is that it is so creamy. A hunk of butter and a bunch of cheese gets thrown in at the very end and turns something that looks like a nicely cooked stir fry into a rice and hearty wave of flavor. It’s that sticky, creamy texture that makes risotto special. However, it’s that very thing that can make risotto go wrong. Overcooking it can turn everything into glue, and that’s sticky in a bad way. So, stay near your risotto, check it occasionally as you think it’s about to finish, and serve it immediately. Once it cools all the way it will thicken up and won’t be very nice.

You might be confused about some of the ingredient conversions. Since this recipe came from a UK magazine, the ingredient amounts are listed in grams. I have tried to make the conversions as best as a I could, but for the bacon, soy beans, and peas that amounts don’t have to be perfect. They don’t have to be perfect because they are the add-ins and as long as you don’t add way too much or way too little the whole dish will still cook evenly. And finally, this recipe makes a ton of food. Seriously, it serves 6-8 people. Cut the recipe in half if there are fewer people. Better yet, invite some friends over and share this goodness with friends.

Adapted from Great British Food magazine, May 2015.

Bacon and Vegetable Risotto

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Serves: 6-8

Ingredients

• 1 tablespoon vegetable oil
• 200g/ about 1 cup bacon lardons
• 1 yellow onion, chopped
• 2 garlic cloves, crushed
• 400g/ 1⅔ cup arborio rice
• 1.5 liters/6.5 cups vegetable stock (you might not use all of it)
• 1 teaspoon thyme leaves
• 200g/about 1 cup frozen soy beans
• 200g/about 1.5 cups frozen peas
• 50g/1/2 cup grated Parmesan cheese
• hunk of butter, about 2 tablespoons
• pepper

Instructions

1. In a large pot heat the vegetable stock until it is lightly simmering. Let it keep simmering throughout the cooking process.
2. Heat the oil over medium heat in a large pan. Seriously, use your pan with the largest diameter.
3. Once the oil is hot, add the bacon and cook until lightly brown.
4. Add the onions to the oil and cook until soft, about 5 minutes.
5. Stir in the garlic and arborio rice and cook for 1 minute to toast.
6. Pour in about half the stock (enough to cover the rice) and cook for 10 minutes. Adjust the heat as needed so the whole thing is bubbling happily but not ferociously boiling.
7. Add the soy beans and stir.
8. Add a ladle full of stock and stir. Repeat. This is where you need to be nearby. Basically, you're adding a ladle full of stock, stir, and then add more stock once the first stock is mostly absorbed. Keep adding stock until the rice is cooked. It's ready when the rice is tender and you have a saucy consistency. Your goal is to have this whole cooking process done in about 20 minutes (might be less, might be more that's ok).
9. When the rice is cooked, add the peas and cook for 1 minute more.
10. Remove from the heat.
11. Stir in the butter and Parmesan.
12. Season with some pepper and serve immediately.

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