Hoppin' John Risotto
Source of Recipe
"Gourmet Today", edited by Ruth Reichl
4 bacon slices -- chopped
3/4 stick unsalted butter -- cut into tablespoons
-- (6 tablespoons)
2 pounds yellow onions -- halved lengthwise and
-- thinly sliced crosswise
-- (5 medium)
salt
1 package frozen black-eyed peas -- thawed
-- (15 ounces)
or
1 can black-eyed peas -- rinsed and drained
-- (10 ounces)
1 cup red onion -- finely chopped
1/4 cup celery -- finely chopped
1 tablespoon garlic -- finely chopped
2 1/2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
2 ounces sliced pancetta -- cut into 1/4-inch pieces
-- (Italian unsmoked bacon)
1 tablespoon fresh lemon thyme -- chopped
-- or other thyme
1/2 teaspoon red pepper flakes
8 cups Chicken Stock
or
8 cups store-bought reduced-sodium-chicken broth
2 tablespoons fresh lemon juice -- or to taste
3/4 teaspoon black pepper -- coarsely ground
3 tablespoons fresh flat-leaf parsley -- finely chopped
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels to drain. Add 2 tablespoons butter to fat remaining in skillet and heat over moderate heat until foam subsides. Add yellow onions with 1/2 teaspoon salt and cook, stirring occasionally, until golden, 30 to 35 minutes.
Meanwhile, if using frozen black-eyed peas, simmer them in 2 cups water in a 2-quart saucepan, uncovered, over moderate heat until just tender, about 15 minutes; drain.
Transfer 1/2 cup caramelized onions to a bowl (for topping) and set remaining onions aside in skillet.
Heat 2 tablespoons butter in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add red onion and celery and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring, for 1 minute. Stir in wine, increase heat to moderately high, and boil until liquid is reduced by half, about 2 minutes.
Add caramelized onions from skillet, black-eyed peas (cooked or canned), pancetta, thyme, red pepper flakes, 3/4 teaspoon salt, and 4 cups stock, bring to a strong simmer, and simmer briskly, uncovered, over moderate heat, stirring occasionally, until most of liquid is absorbed, 15 to 20 minutes. Add remaining 4 cups stock and simmer briskly, stirring occasionally, until most of liquid is absorbed and rice is just tender and creamy-looking, 15 to 20 minutes.
Add remaining 2 tablespoons butter and lemon juice, stirring until butter is incorporated. Divide risotto among bowls or plates and sprinkle with bacon and black pepper. Top with reserved caramelized onions, sprinkle with parsley, and serve immediately.
Serves 6 as a main dish, 10 as a side dish.
Active time: 1 hour
Start to finish: 1 1/4 hours
Categories: Grains
Typed for you by Judi Mae Phelps
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