1 1/2 cups Arborio rice
1 large leek (wash well, slice thinly the white and light-green parts only)
4 1/2 cups low sodium chicken broth
4 slices bacon, cut crosswise into strips
3/4 cup dry white wine
3/4 cup frozen or fresh peas
3/4 cup finely grated Parmesan (plus more for garnish)
Fresh Cracked Pepper
Halve leeks lengthwise; rinse thoroughly, pat dry and thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large pan cook bacon over medium, stirring, until lightly browned but not crisp. Stir in leeks and cook until softened, about 2 minutes. Increase heat to medium-high. Add rice, stir until well coated and slightly sticking to the bottom of the pan, 1 to 2 minutes.
Add wine and stir until wine evaporates, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. You may not need all the broth. With the last addition of stock, add the peas into the rice, stirring constantly until the last of the stock is absorbed and the rice is done. The rice should be tender but not mushy. Stir vigorously for a couple of minutes at the end of the cooking time which will ensure a creamy but tight consistency.
Remove skillet from heat and stir in Parmesan, salt and pepper. Serve immediately.
Can’t eat it all? Chow down on your leftover risotto as a side dish the next day by heating it up in a pan with a bit of extra chicken stock or water. You can also make awesome pan-fried risotto patties see Risotto Leftover Patties.