I mentioned last month that I received a gift subscription to Gourmet magazine for my birthday. It's a pretty sweet magazine and this past Sunday, the LOML and I tried out another recipe from the January issue, Pea & Bacon Risotto.
I thought I'd class up this recipe by substituting Pancetta for the Bacon. Doesn't saying "Pancetta" just make you feel classier?
"Ohhhhhh, I had Pancetta-wrapped ____ at the Country Club. It was so luxurious and foodie-riffic. Much healthier than the Bacon Explosion."
Sunday was my first time to cook Risotto and I was impressed with the results (although you literally have to baby sit the rice for 20-25 minutes, adding a little more liquid every couple of minute, stirring, repeat). The finished product was a rich, semi-quick meal, and one we'll definitely try again.
I thought I'd class up this recipe by substituting Pancetta for the Bacon. Doesn't saying "Pancetta" just make you feel classier?
"Ohhhhhh, I had Pancetta-wrapped ____ at the Country Club. It was so luxurious and foodie-riffic. Much healthier than the Bacon Explosion."
Sunday was my first time to cook Risotto and I was impressed with the results (although you literally have to baby sit the rice for 20-25 minutes, adding a little more liquid every couple of minute, stirring, repeat). The finished product was a rich, semi-quick meal, and one we'll definitely try again.
Here's a list of the Top 10 Risotto Recipes from Wikipedia's entry on the subject (although this list seems a bit arbitrary to me)I think we'll try Butternut Squash in our next Risotto, or maybe I'll try and replicate the Seafood Risotto served at GianMarco's?? Mmmmmm, GianMarco's . . .
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