from: Martha Stewart
Ingredients:
2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup fresh or frozen peas
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup fresh or frozen peas
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
Directions:
- Halve leeks lengthwise; rinse
thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a
simmer over medium. Meanwhile, in a large, straight-sided skillet or
Dutch oven, cook bacon over medium, stirring, until lightly browned but
not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2
minutes. Increase heat to medium-high. Add rice and cook, stirring,
until translucent around edges, 1 minute.
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