A classic, but it’s so good. It is ultimately a fairly quick dish to make. It’s ready in 20 minutes and mmm, parmesan cheese melted into the rice with bacon … I love it!
Heat the broth and set aside. Fry the bacon and set aside.
Chop the onion. Heat the olive oil and onion for 3 minutes, without letting the onion brown.
Add rice and cook 2 minutes over low heat, stirring it well. Pour in the wine and wait until it is completely absorbed.
Pour broth as one goes along, waiting each time until it is completely absorbed, stirring regularly. Continue cooking for about twenty minutes until the rice is cooked. Season with salt and pepper.
Off the heat, add the butter and stir to dissolve. Add the parmesan cheese, peas and bacon, let it warm a few minutes over low heat.
Serve immediately with some parmesan cheese.
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Thank you for this recipe. It was wonderful. I made a variation using mushroom, spinach and bacon. Bellisimo! I left out the butter as I felt the parmesan would make it creamy enough and it was fine that way. Great, tasty recipe.
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