Rice with Peas and Olives from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Crush the saffron threads in your fingers and put to steep in a coffee cup of the hot stock while you carry on with the recipe. Heat the olive oil in a saucepan and fry the diced bacon until crisp....
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Cooking tools:
- Saucepan
- Slotted spoon
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Cup
- Measuring cup
- Mixing bowl
Ingredients
- 2 tbsp olive oil
- ¾ cup diced Canadian bacon
- ½ tsp saffron threads
- 2½ cups hot chicken stock
- 1¼ cups shelled fresh peas or thawed frozen peas 10 black olives, pitted and sliced
- Salt
- freshly ground pepper
- 1½ cups Italian risotto rice
- 1½ cups dry white wine
- 4 tbsp butter
- 1 onion, minced
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