| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Essnce10 | 4 | servings | |
INGREDIENTS
| 4 | tb | Butter |
| 1 | c | Diced bacon |
| 1 | sm | Onion; diced |
| 3 1/2 | c | Shelled green peas |
| 1 2/3 | c | Arborio rice |
| 10 | c | Chicken stock |
| 1/4 | c | Heavy cream |
| 1 1/4 | c | Grated Parmigiano-Reggiano cheese; divided |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 2 | Chives; long | |
| 1 | tb | Chopped chives |
| 1 | sm | Loaf Crusty bread |
INSTRUCTIONS
In a deep saute pan, melt the butter. Add the bacon and onions. Saute the mixture until the bacon is crispy, about 2 minutes. Add the peas and rice. Saute for 1 minute. Using a wooden spoon, stir in 1 cup of the stock at a time, until all the stock is incorporated, about 35 minutes. Stir in the cream and 1 cup of the grated cheese. Season with salt and pepper. Mound the risotto in the center of the platter. Garnish with remaining grated cheese, long and chopped chives. Serve with crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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