Pea-and-Bacon Risotto

Name: Pea-and-Bacon Risotto
Yield: 6
Ingredients: 6 ounces lean bacon, diced; 2 cups frozen baby peas, thawed; 2 tablespoons olive oil; 1 small onion, minced; 2 cups arborio rice; 1/2 cup dry white wine; 7 cups simmering chicken stock; 1 tablespoon unsalted butter; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; 2 cups small pea shoots

Pea-and-Bacon Risotto was pinched from <a href="http://www.foodandwine.com/recipes/pea-and-bacon-risotto" target="_blank">www.foodandwine.com.</a>

"At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine."..."

INGREDIENTS

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6 ounces lean bacon, diced

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2 cups frozen baby peas, thawed

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2 tablespoons olive oil

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1 small onion, minced

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2 cups arborio rice

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1/2 cup dry white wine

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7 cups simmering chicken stock

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1 tablespoon unsalted butter

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1/2 cup freshly grated Parmigiano-Reggiano cheese

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1 tablespoon fresh lemon juice

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Salt and freshly ground pepper

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2 cups small pea shoots

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