Spring Pea Risotto With Garlic Scape Butter

• Extra Virgin Olive Oil
• 4 strips Bacon
• 1 whole Medium Onion, Chopped
• 1-1/2 cup Arborio Rice
• 1-1/2 cup Dry White Wine
• 5 cups Chicken Or Vegetable Stock
• 1 cup Grated Parmesan Cheese
• 1 teaspoon Freshly Ground Black Pepper, Or To Taste
• 1/2 teaspoons Salt, Or To Taste
• 2 cups Peas, Fresh Or Frozen
• 5 whole Garlic Scapes
• 2 sticks Unsalted Butter, Softened

1. First, prep:
2. * Get peas, wine, out
3. * Cut 3-4 slices of bacon into strips
4. * Dice onion
5. * Take 2 stick of butter out of the fridge
6. Then, cook:
7. * Get out a dutch oven or heavy saucepan, put over medium heat.
8. * Put stock in a pot (or the teapot, makes adding it to the rice easier) and heat up (but not to boiling/simmering. Just hot.). Leave it on the heat.
9. * Add a drizzle of olive oil + bacon to the dutch oven. Cook until bacon is done but not super-crispy or burned. Remove bacon to paper towels. If there's more than 2-3 Tbsp of fat in the pot, pour out the extra.
10. * Add the onion. Saute for a few minutes until it starts to get see-thru.
11. * Add 1 1/2 cups of rice. Toss to coat it all in fat. Cook for about 5 minutes. If the rice starts to brown the heat is too high. Eventually, the rice will look like it has a see-thru coating - that means it's coated in the fat.
12. * Turn heat up to medium/medium high. Pour in 1 c. of wine. Stir until wine is pretty much all absorbed. At this point, start adding 1-2 ladles of stock at a time. Stir. When stock is mostly absorbed, add more. Stir. Add stock. Continue.
13. * Taste about 15 minutes in. Rice should be almost done. Add the peas so they can finish cooking with the rice.
14. * When the rice is done - usually takes 18-20 minutes from when you start adding the stock, you have to judge by tasting it - stir in 1 c. grated parm, black pepper and the bacon. Check for salt (with the bacon and parm, it's probably fine).
15. For scape butter: 2 sticks unsalted butter + 5 or 6 garlic scapes + food processor until well blended.
16. Split between 4 bowls, add a teaspoon or two of scape butter on top. (Or serve as a side, passing scape butter around.)
17. Save extra scape butter for killer mashed potatoes; to put on grilled steak, fish or corn; or to make garlic bread or crostini.

extra virgin, bacon, onion, rice, white wine, chicken, parmesan cheese, freshly ground black pepper, salt, garlic, butter

Taken from tastykitchen.com/recipes/sidedishes/spring-pea-risotto-with-garlic-scape-butter/ (may not work)