Hoppin John Risotto Recipes

HOPPIN' JOHN RISOTTO

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.

BROOKLYN-STYLE HOPPIN' JOHN

Steps:

• In a large bowl, cover peas generously with water, add baking soda and soak overnight.
• The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
• Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
• If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.

HOPPIN' JOHN RISOTTO (PAULA DEEN)

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.