A classic Pea & Bacon Risotto, and Sunday afternoon of memories and trying to achieve a perfection.
A classic Pea & Bacon Risotto, and Sunday afternoon of memories and trying to achieve a perfection. Risotto is always synonymous with creaminess and perfection. No matter you’re making a classic one, or with mushroom or this with pea and bacon, the core remains same, the time you need to invest in and the patience to add the stock slowly with a splash of wine and hoping to get the right creamy texture with perfectly cooked grains of rice. After a crazy party last night (thanks to Rupam sir), thought to make good use of the hangover when your brain doesn’t allow you to rush, you feel like doing everything slowly with a grace of having the luxury to spend a Sunday without looking at the clock. And no other recipe can do justice than this to suit the mood. Fortunately, my pantry had it all, the arborio rice, a bottle of Sauvignon Blanc, unsalted butter, chicken stock tablets, frozen pea, bacon strips and unsalted butter. And the next one hour was all about trying t
