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 to attend the creamy perfection. 

Followed the most common recipe, frying the chopped onion and garlic in bacon grease enhanced the taste for sure. Had to compromise with the high sodium chicken stock tablets but balanced it by not adding additional salt. And adding a splash of the wine with each ladle of stock into the pot lasted for almost 40 minutes. Finished with a knob of butter and 

Parmesan grated into the pot graciously to attend the beautiful creamy texture.

Served with a glass of classic Merlot as I was looking to pair it with a deep wine but at the same time juicy due to use of bacon and peas in the risotto. And it was a perfect pairing indeed.

Happy Sunday folks!