Bacon and Egg Risotto
Ingredients
1 pound thick-cut bacon, cut into 1⁄4”-thick pieces
1 large onion, chopped
1 1⁄2 cups Arborio rice
1 clove garlic, minced
6-8 cups chicken broth, warmed (I do this in the microwave because I’m a heathen. Feel free to do it in a saucepan if you’re not.)
1⁄4 cup Parmesan cheese, grated
4 green onions, sliced thinly
Salt and pepper
3-4 egg yolks
Instructions
1. In large pot over medium heat, cook the bacon and onion until the bacon begins to crisp. Stir in rice and cook for 3-4 minutes, or until the rice is opaque. Drain rice mixture in a fine-mesh sieve and return to pot. Add garlic, stirring until fragrant.
2. Stir in 1⁄2 cup warm broth and continue to cook rice, stirring, until the broth is absorbed. Repeat this process, adding 1⁄2 cup broth at a time, until the rice is tender. (This will take 20-25 minutes and use 6-8 cups of broth.)
3. Stir in the cheese and green onions. Season with salt and pepper, to taste. (I added lots of pepper and no salt at all since the bacon and the cheese added enough for my tastes.)
4. While the risotto is still very, very hot, divide it among 3 or 4 warmed bowls. (I put them in the oven after I’d removed the roast and turned the oven off. You could easily microwave them if you’d like. Or just work quickly.) Make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately, instructing your diners to use their forks to mix the yolk in with the rice in order to cook the yolk slightly and make a sauce.
Comments
I love risotto. I love bacon. I love eggs! And this recipe, from the brilliantly named Crepes of Wrath, combines ALL THREE. Oh happy (and unhealthy) day! It was scrumptious and extremely bacony. So bacony that I believe I will only use 1⁄2 pound the next time I prepare this risotto version. Still, it was delicious.
Shown here with Herbed Roast Beef.
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