Here is a nice bacon, leak, and pea risotto that I made recently. It came out so well. Give it a shot.
1 pk. arborio rice (we need 2 1/2 cups)
5 strips bacon (thick cut)
1 pk. frozen peas
1 cup dry white wine
96 oz. low sodium chicken stock (3 cartons)
fresh thyme and sage
1 small wedge parmigiano reggiano cheese
1 fresh lemon
I always start risotto by toasting the rice on medium heat with a pad of butter. Do not have it so hot the butter browns in the pan. Toast the rice for a couple of minutes. Remove to a separate bowl. In the meantime, pour two of the chicken broth boxes into a sauce pan and bring to a gentle boil before turning down to low. You want hot broth later. Now, cut bacon width-wise into strips and add to pan. Make sure to lower the heat to medium low. You want to render the fat from the bacon without making it crispy (that means lower heat…maybe even “3”). Prepare your leeks while bacon is rendering (maybe five minutes). Only use the white and light green part of the leek. Cut the ends off, then cut length-wise, wash, and pat dry. Finally, cut into thin strips and add to pan when bacon is done. It will look like a ton of leeks, but like most aromatics, they will cook way down. Cook for a couple of minutes until soft and a little "translucent". Add rice back to pan with bacon and leeks, and add the cup of wine. Let wine cook off (maybe one minute), then add one to two ladles of hot broth to pan. At this point, you will have to remain at the stove for 25-35 minutes. Every couple of minutes you need to add a ladle or two of broth. Stir REGULARLY to keep the rice from burning on the bottom, and to cook evenly. You may not need to use all three cartons of broth, but you will at least use two. Arborio rice is rich in starch and will start to produce a beautiful creaminess. Just keep repeating the process until rice is al dente (taste as you go). DO NOT TURN IT INTO MUSH!!! When risotto is nearly done, add thawed peas, finely chopped herbs (go light on the sage as it is powerful), fresh lemon, and parmigiano reggiano. Give it a taste and add salt and pepper as needed. You may not need salt as the bacon and cheese may add enough.