LIFESTYLE & ARTS
NORTH SHORE FOODIE
SIMPLY FRESH NO NEED TO OPEN A BOTTLE OF WHITE WINE FOR THE FEW TABLESPOONS YOU’D REQUIRE: LEMON BRIGHTENS UP THIS EASY RISOTTO.
PEA & BACON RISOTTO
SERVES 1 // ACTIVE TIME: 35 MIN // TOTAL TIME: 35 MIN
INGREDIENTS
1 large garlic clove, finely chopped
1 tablespoon unsalted butter
1 3/4 cups reduced-sodium chicken broth
1/3 cup Arborio rice
1/4 teaspoon grated lemon zest
1/2 cup water
1/3 cup fresh peas
1/4 teaspoon fresh lemon juice
1 bacon slice, chopped
2 tablespoons grated Parmigiano-Reggiano
1. Bring broth and water to a simmer in a small saucepan. 2. Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain. 3. Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about one
minute. Add rice, stirring to coat. 4. Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice
PHOTOGRAPHY BY ROMULO YANES, RECIPE BY IAN KNAUER GOURMET © CONDÉ NAST 2009
is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.) 5. Add peas and cook, stirring occasionally, 2 minutes. 6. Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
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| SATURDAY AUGUST 29 | SUNDAY AUGUST 30 2020
THE NORTH SHORE WEEKEND
