| ½ lb | Thick Cut Bacon, coarsely chopped |
| 1 | Large Shallot, minced |
| ¼ tsp | Fine Sea Salt |
| ⅛ tsp | Freshly Ground Black Pepper |
| ½ cup | Dry White Wine |
| 1 cup | Arborio or Caraoroli Rice |
| 4 cups | Reduced Sodium Chicken Broth |
| ¼ cup | Grated Parmigiano Reggiano Cheese, plus more for serving |
| 2 Tbsp | Dry Sherry |
| ½ cup | Frozen Baby Green Peas |
Directions:
Cook bacon in a
large saucepan over medium heat until crisp, stirring occasionally.
Transfer to paper towels to drain, leaving drippings in pan.
Add shallot, salt and pepper to drippings, then stir 2 minutes. Add rice and stir 4 minutes. Add wine and stir until liquid has evaporated. Add one ladle of broth. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining broth, one ladle at a time. When rice is tender and all liquid is absorbed, add bacon, cheese and sherry. Taste and adjust seasonings if necessary. Remove from heat and gently stir in peas. Serve immediately with additional cheese.
Add shallot, salt and pepper to drippings, then stir 2 minutes. Add rice and stir 4 minutes. Add wine and stir until liquid has evaporated. Add one ladle of broth. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining broth, one ladle at a time. When rice is tender and all liquid is absorbed, add bacon, cheese and sherry. Taste and adjust seasonings if necessary. Remove from heat and gently stir in peas. Serve immediately with additional cheese.
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