Hoppin John Risotto Recipes

Steps:

• In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic, and cook for 5 minutes, or until tender. Stir in rice and cook, stirring frequently, for 5 minutes, or until lightly browned. Stir in wine; cook until wine is absorbed, stirring frequently. Reduce heat to medium low, and stir in black-eyed peas. Add 1 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed
• Repeat procedure with remaining chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Remove from heat and stir in salt, crushed red pepper flakes, and bacon.
• Garnish with fresh parsley and crumbled bacon, if desired. Serve immediately.

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Steps:

• Cook chopped bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until bacon is crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
• Add 2 tablespoons butter to bacon fat in skillet and heat over moderate heat until foam subsides, then cook sliced onions with 1/2 teaspoon table salt, stirring occasionally, until golden, 20 to 25 minutes. Reserve 1/2 cup caramelized onions in a bowl and set remaining caramelized onions aside in skillet.
• While onions are caramelizing, simmer frozen black-eyed peas (if using) in 2 cups water in a 2-quart saucepan, uncovered, over moderate heat until just tender, about 15 minutes, and drain peas in a colander.
• Cook red onion and celery in 2 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring, 1 minute. Stir in wine and boil over moderately high heat until wine is reduced by half, about 2 minutes.
• Add caramelized onions from skillet, black-eyed peas (cooked frozen ones or canned), pancetta, thyme, red pepper flakes, remaining 3/4 teaspoon table salt, and 4 cups chicken stock and briskly simmer, uncovered, over moderate heat, stirring occasionally, until most of liquid is absorbed, 15 to 20 minutes. Add remaining 4 cups chicken stock and briskly simmer, stirring occasionally, until most of liquid is absorbed and rice is just tender and creamy-looking, 15 to 20 minutes. Add remaining 8 tablespoons butter (1 stick) and lemon juice, stirring until butter is incorporated.
• Divide risotto among 8 shallow bowls or dinner plates and sprinkle with bacon. If serving with verbena-brined pork chops (recipe precedes), top with chops. Sprinkle with coarse black pepper and sea salt, then top each serving with about 1 tablespoon reserved caramelized onion and sprinkle with chopped parsley.

Steps:

• Cook the chopped bacon over medium heat until golden brown and crisp. Remove with a slotted spoon & reserve the bacon fat.
• In a medium pot pour the rinsed black eyed peas and 2-3 tbsps. of the bacon grease. Add a 1/4 tsp salt, 1 tsp dried thyme, a little water (just to cover the beans) and keep over low heat. The beans are cooked so this is mostly to give them a little flavor. Most of the water would evaporate by the time you're ready to use them.
• In a large sauce pan or a wok heat 2 tablespoons of the bacon grease over medium high heat and cook the onions until soft. (Using olive oil will make a healthier version.) Add the garlic and cook for 30 seconds just to release the flavor without burning it. Stir in the rice and cook for about 2 minutes or until it looks translucent. Add in 1 cup of the champagne or wine and cook until completely reduced. Add 2 cups of the broth and let it cook over medium heat until evaporated. Add the last cup of broth. When the liquid is gone your rice should be cooked. If you want to use more rice just use the ratio of 1:3 rice to broth.
• When it's done set to the side and sprinkle the green onions.
• In a sauté pan add 3 tablespoons of the bacon grease and add the shrimp in an even layer, salt & pepper. Cook until nicely pink & no longer translucent. Add those on top of the risotto.
• Place the 2 cups champagne, shallots, vinegar & pepper in a medium saucepan and bring to a boil over high heat. Let cook until liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt.
• Pour the black eyed peas over the risotto, pour the white sauce, top with the bacon bits & parsley.