Number 10 of 50, and I actually made this in January. So in one month, I was already 20% done. Yay!
1 tbl olive oil
4 tbl butter
4 strips of bacon or pancetta, chopped
1 small onion, chopped
6 cups hot chicken broth - I used chicken bullion to make the broth
1 3/4 cups rice - the original recipe calls for risotto, I used regular medium grain
3 tbl parsley
2 cups frozen or canned peas
1/2 cup Parmesan cheese
1. Heat the oil and half the butter in a (very) large pan on low heat. Cook the bacon and onion until the onion is translucent.
2. Add the broth to the pan and bring to a boil. Stir in the rice and season to taste with pepper. Bring to a boil, reduce heat and cover. Simmer, stir occasionally, until rice is starting to get soft. Takes 20-30 min.
3. Add parsley and peas, continue cooking until peas are hot and liquid is mostly gone from the pan.
4. To finish, stir in 2nd half of butter and the Parm.