risotto with bacon, peas, and leeks (and super easy baked bacon)

i love risotto.

the creaminess. the cheesiness. how can you go wrong?

this one is simple - leeks, bacon, and peas. the only real change i made from the original recipe is baking the bacon. if you've never done it, try it. it's super easy and the bacon comes out super crisp -

line a sheet pan (with a lip) with parchment paper. place a cooling rack on top. lay the bacon strips across the cooling rack. bake at 350 until crisp, about 30 minutes for thick cut bacon.

i like to bake my bacon for breakfast too. then the eggs, bacon, and coffee are all done at the same time - no cold bacon because only one thing can be cooked at a time.

so back to the risotto - it was easy. relatively quick - for the time it took, it was painless and i did some dishes and put away some dishes while i added the chicken stock.

like the recipe mentions, i had about 2 cups of stock left over. i probably could have used it, but we were both starving and just wanted to eat!

don't omit the lemon juice - it adds a nice brightness to the dish. and next time, i'm gonna add more cheese! nothing can go wrong with more cheese, right?

...and stay tuned for risotto cakes for the leftovers!

risotto with bacon, peas, and leeks
adapted from everyday food

makes 6-8 hearty servings in 45 minutes (i'd definitely halve it if i just wanted it for the 2 of us for one night)

2 tablespoons unsalted butter
2 leeks, white and light green parts, thinly sliced
5 strips thick cut bacon, baked, and crumbled
10 cups low sodium chicken broth
2 1/2 cups arborio rice
1 cup marsala wine
1 cup frozen peas
1/2 cup grated parmesan cheese
juice from half a lemon (about 2 tablespoons)
salt & pepper

1. melt the butter over medium heat in a dutch oven. add the leeks and saute until slightly soft, about 3 minutes. in a separate pan, warm the chicken broth over medium high heat.
2. add the crumbled bacon to the leeks and cook until warmed, about 2 minutes.
3. add the rice to the leek bacon mixture and stir. cook until translucent, about 2 minutes.
4. add the marsala wine and stir to deglaze the pan. cook until mostly evaporated 1-2 minutes.
5. add ~ 1cup chicken broth ( a couple ladle fulls) of stock to the rice. stir to incorporate. cook until the liquid is absorbed. continue adding broth, stirring to incorporate, and cooking until the liquid is absorbed until creamy, about 30 minutes.
6. add the frozen peas and mix in.
7. mix in the parmesan cheese. remove from heat, cover, and let stand a couple minutes.
8. mix in the lemon juice and season with salt & pepper.