Risotto Recipe

Cooking Instructions

1. 1

   Cook the Bacon

   In a large skillet, cook the bacon lardons over medium heat until crispy. Remove and set aside, leaving the fat in the skillet.

2. 2

   Sauté the Vegetables

   In the same skillet, add olive oil if needed. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly.

4. 4

   Add Broth Gradually

   Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.

5. 5

   Incorporate Vegetables

   After about 10 minutes of cooking, add the chopped asparagus and English peas. Continue to cook, adding broth, until the rice is creamy and al dente, about 18-20 minutes total.

6. 6

   Finish with Cream and Cheese

   Once the rice is cooked, remove from heat and stir in the creme fraiche and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Plate the risotto, topping with the crispy bacon lardons and additional Parmesan if desired.