Risi e Bisi

I made this last night, and it does differ from the traditional recipes, but it was still excellent. I didn't use any wine and I added mushrooms on top of tons of peas. I didn't bother to photograph it, but I still wanted to share my recipe.

Risi e Bisi (risotto with peas)
Makes 4 entree servings
Ingredients:
1/2 lb sliced crimini or button mushrooms
12 ounces frozen peas (thawed)
5 strips sliced bacon
2 tbsp olive oil
1/2 cup diced onion
1 cup arborio rice
4 chicken bouillon cubes
4 1/2 cups water
1/2 cup grated parmesan
salt and pepper to taste

Directions:
In a 2 qt or larger sauce pan, boil the water and throw in the boullion. Mix and mash up the boullion until it is completely dissolved. Reduce heat to low and keep broth simmering.

In a 3 qt or larger sauce pan, cook bacon until crispy over medium heat. Remove to drain on paper towels. Add mushrooms and cook for another 3-4 minutes. Remove from pan and set aside with bacon. Add olive oil and onions to pan and cook just until they're translucent (not brown). Add rice and stir constantly to avoid sticking. Once you see white dots in the middle of the rice grains (around 3 minutes), add 1/4 cup or so of the broth and stir so that it doesn't stick. Cook until broth is absorbed. Add 1/2 cup of broth and continue cooking and stirring until the liquid is almost absorbed.

Continue adding liquid 1/2 cup at a time, allowing to absorb each time before adding more. Once the final bit of liquid has been cooked down, add the parmesan, mushrooms, bacon and peas. Salt and pepper to your liking. Stir and cook another minute or so until heated through.