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BAKED RISSOTO WITH PANCETTA AND PEAS
Okay, I'm lazy! What else is new? I don't care for standing over a pot and stirring for over 20 minutes---so when I found this recipe, it solved the problem!
Recipe Published in the Washington Post (10/25/00)
Serves 6

4 1/2 cups chicken stock or broth
1 tablespoon olive oil
2 ounces pancetta or bacon -- finely diced
1/2 cup diced onion
1 1/2 cups Arborio rice
Kosher salt and fresh ground pepper
1/2 cup dry white wine
1 cup frozen peas -- thawed
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

In a saucepan over medium heat, heat stock or broth just until it simmers. Reduce heat to low and continue to heat. Meanwhile, in a 3- to 4-quart ovenproof pot over medium-high heat, heat the oil and pancetta; cook 3-4 minutes, stirring occasionally. Add onion; cook until softened, about 3-4 minutes. Stir in rice, salt and pepper to taste; then add broth and bring to a boil, stirring constantly.

Cover pot and transfer to the oven; bake 10 minutes. Uncover the pot and stir in the wine; cover the pot again and bake 10 minutes. Remove pot from oven; add the peas and stir to combine (Note---this can be made without the peas if desired.)

If there is any remaining liquid, place the pot over medium heat on top of the stove and cook, stirring constantly, until the broth is absorbed. Remove the pot from the heat and stir in the Parmesan cheese. Serve immediately.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved