Directions:
- Cook chopped bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until bacon is crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
- Add 2 tablespoons butter to bacon fat in skillet and heat over moderate heat until foam subsides, then cook sliced onions with 1/2 teaspoon table salt, stirring occasionally, until golden, 20 to 25 minutes. Reserve 1/2 cup caramelized onions in a bowl and set remaining caramelized onions aside in skillet.
- While onions are caramelizing, simmer frozen black-eyed peas (if using) in 2 cups water in a 2-quart saucepan, uncovered, over moderate heat until just tender, about 15 minutes, and drain peas in a colander.
- Cook red onion and celery in 2 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring, 1 minute. Stir in wine and boil over moderately high heat until wine is reduced by half, about 2 minutes.
- Add caramelized onions from skillet, black-eyed peas (cooked frozen ones or canned), pancetta, thyme, red pepper flakes, remaining 3/4 teaspoon table salt, and 4 cups chicken stock and briskly simmer, uncovered, over moderate heat, stirring occasionally, until most of liquid is absorbed, 15 to 20 minutes. Add remaining 4 cups chicken stock and briskly simmer, stirring occasionally, until most of liquid is absorbed and rice is just tender and creamy-looking, 15 to 20 minutes. Add remaining 8 tablespoons butter (1 stick) and lemon juice, stirring until butter is incorporated.
- Divide risotto among 8 shallow bowls or dinner plates and sprinkle with bacon. If serving with verbena-brined pork chops (recipe precedes), top with chops. Sprinkle with coarse black pepper and sea salt, then top each serving with about 1 tablespoon reserved caramelized onion and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 874.28 Kcal (3660 kJ) | ||
| Calories from fat | 517.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.5g | 88% | |
|---|---|---|---|
| Cholesterol | 113.62mg | 38% | |
| Sodium | 980.04mg | 41% | |
| Potassium | 519.52mg | 11% | |
| Total Carbs | 64.73g | 22% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 16.61g | 33% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 166.82 Kcal (698 kJ) | ||
| Calories from fat | 98.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 88% | |
|---|---|---|---|
| Cholesterol | 21.68mg | 38% | |
| Sodium | 186.99mg | 41% | |
| Potassium | 99.13mg | 11% | |
| Total Carbs | 12.35g | 22% | |
| Sugars | 1.15g | 24% | |
| Dietary Fiber | 0.67g | 14% | |
| Protein | 3.17g | 33% | |
| Vitamin C | 1.7mg | 14% | |
| Vitamin A | 0.1mg | 14% | |
| Calcium | 11.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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