Tuesday, June 12, 2012

Breakfast Risotto...

018 This breakfast risotto was the main course of the three dishes I served for the Mother's Day Brunch I hosted earlier this spring.  I love risotto, I love bacon, and I love runny egg... therefore, this dish is basically a bowl of goodness.  It is rather decadent so I'd recommend smaller portions paired with lighter fare such as the shaved asparagus salad I served here.  See after the jump for the ingredients and recipe...
013 Ingredients (for 2):

  • 5-7 cups chicken broth 
  • 6 slices of bacon, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • salt and pepper
  • 2 tablespoons butter
  • 1/3 grated Parmesan cheese
  • 2 eggs
  1. In a medium saucepan, keep the broth warmed on the back burner.  
  2. Saute the bacon in a large saucepan until crispy.  Remove from pan with a slotted spoon and place on a plate with a paper tower.
  3. Skim most of the bacon fat out of the pot with a spoon or paper towel.  Keep enough bacon fat to lightly coat the bottom of the skillet and for sauteing the Arborio rice.
  4. On medium heat, add the rice to the pan and saute until the it becomes mostly translucent.  
  5. Add the wine, stirring constantly until it is absorbed. 
  6. One large ladle at a time, add the broth to the rice, stirring constantly until each ladle is absorbed and rice is al dente (approximately 20 minutes).
  7. Meanwhile, in a separate skillet, over medium heat, fry two eggs sunny side up and flip at last second.
  8. Take off the heat and fold in the bacon, butter, Parmesan, salt and pepper.
  9. Texture should be creamy and consistency should be not so liquid that it falls off the spoon, but just enough so that when you serve it on your plate it spreads. 
  10. Place eggs on top of risotto and break open so creamy inside spills out and mixes with the rest of the risotto as you eat!


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