Peas Please

Tiny little globes of delicious spring!

 


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Pea and Bacon Risotto
And, we’re back. Back in the land of wine, past, and yes, risotto. I know I fall back on familiar favorites far too much, but let’s face it, risotto rocks. And this has bacon in it. It’s peas and bacon. Sweet earthy, smoky, sweet, and porky goodness all wrapped up in forkfuls of tender crisp, creamy, dreamy risotto. What is there not to like? God, I could eat this for breakfast, lunch, and dinner, though not if you’re going to cook this with frozen peas. 
 
 
Simply put this is one of the greatest dishes for highlighting the flavors of fresh peas. Risotto rice has a delicate flavors, slightly nutty and earthy and that earthiness marries with the earthiness of the peas seamlessly. The bacon adds a bit of a smoky acent to the dish, and provides for chewy little nubs of textural contrast. Brilliant and simple. Make the wine much the same. Bright and mineral, with a twist of bitter almond for contrast and just enough fruit to serve as a foil for the dish but with no risk of overpowering it. Soave would be a fine match here, but I’d prefer a fine Verdicchio.
 
Two to try:

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