- 4 bacon slices, chopped
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
- 2 pounds yellow onions (8 medium), halved lengthwise and thinly sliced crosswise
- 1 1/4 teaspoons table salt
- 1 (10-ounce) box frozen black-eyed peas, thawed, or 1 (15-ounce) can, rinsed and drained
- 1 medium red onion, finely chopped
- 1/4 cup finely chopped celery
- 1 tablespoon finely chopped garlic
- 2 1/2 cups Arborio rice (17 1/2 ounces)
- 1/2 cup dry white wine
- 2 ounces sliced pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice (1/2 cup)
- 1 tablespoon chopped fresh lemon thyme or regular thyme
- 1/2 teaspoon dried hot red pepper flakes
- 8 cups chicken stock or chicken broth
- 1/4 cup fresh lemon juice
- 3/4 teaspoon coarsely ground black pepper
- Coarse sea salt to taste
- 3 tablespoons finely chopped fresh parsley
- 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.