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Spring Risotto, Bacon and Olive Crush

Wonderful combo of sweet, spring green vegetables, creamy savoury rice and salty olives and bacon.

August 30, 2016

Spring Risotto, Bacon and Olive Crush

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Spring Risotto

ingredients for six

risotto

1½ litre chicken stock
olive oil for frying
1 x 200gm brown onion
2 x medium cloves garlic
2 cups risotto rice
125ml dry white wine
salt and pepper

crush

400gm bacon, cut into ½ cm wide strips
250gm kalamata olives, stones in
2 cups frozen baby peas
250gm sugar snap peas, topped and tailed
200gm snow peas, topped and tailed

method

  • Place chicken stock in covered saucepan. Bring to a simmer.
  • Place 2 tablespoons olive oil in a large non-stick frying pan over medium heat. Fry finely chopped onion for a few minutes until soft. Add crushed garlic and stir.
  • Add rice to pan, season with salt and pepper, turn heat to high and stir to heat through for a minute.
  • Add wine and allow to sizzle for 20 seconds or so to allow the alcohol to evaporate. Add a couple of ladlefuls of stock to pan so the liquid just covers rice and turn the heat to the point where it allows the liquid to simmer, stir occasionally.
  • After a few minutes the stock will have been absorbed by the rice, add more to cover rice and continue like this for 15 to 20 minutes until the rice is cooked but still has a slight bite to it. The completed risotto should be moist but not swimming in liquid.
  • While rice is cooking, heat 2 teaspoons olive oil in a separate frying pan. Cut bacon into thin strips and fry over high heat until crisp. Remove stones from olives and tear flesh in half, add to bacon stir and heat through for a couple of minutes. Set aside.
  • Bring saucepan of water to a rapid boil. Cook frozen peas until tender. Using slotted spoon, remove peas from steamer. Puree peas with ¼ cup water, salt and white pepper. Set aside. Cut sugar snap peas into 1cm angled slices and boil for 2 minutes. At this stage, add snow peas cut into thin lengths and continue to cook for a further minute.
  • Once risotto is cooked, add pea puree and both steamed peas, stir through.
  • Season to taste.
  • Pile risotto onto serving platter. Top with bacon and olive crush.
  • Serve immediately.

cooks notes:

  • Ensure rice cooks creating creamy risotto keep liquid at a lively simmer. If boiling too quickly, liquid will be lost, but if not simmering rice will quickly become mushy.
  • Quality risotto rice makes it easy to cook perfect risotto.
  • If using commercial stock go easy on the salt, taste and adjust during cooking.
  • For keen meat eaters, serve risotto with a schnitzel of pork, veal or chicken.
  • Add grated parmesan when serving  if liked.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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