Super Stay At Home Mommy!

Adventures in the life of a stay at home wife and mom

Bacon and Egg Risotto

on April 5, 2012

My husband and I are big fans of Hell’s Kitchen. On the show, one meal Gordon Ramsey always has the chefs make risotto. It looks so yummy that I just had to try to make some. Well, after one meal we fell in love with it. Now I make my own little additions and changes to recipes, and this is one rendition that we LOVE. Bacon risotto with a poached egg on top. YUMMY!!!!!

Here’s the recipe!

Serves 4

  • 1/2 pound bacon
  • 5 cups chicken stock
  • 4 tablespoons butter
  • 1/2 onion, diced (optional, the hubby isn’t a fan of onions so I don’t include them in mine)
  • 4 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white cooking wine
  • 1/4 cup grated Parmesan cheese
  • 4 eggs
  • 2 tomatoes
  • salt and black pepper to taste

Directions

  1. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
  2. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  3. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes.
  4. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in white wine and stir until rice has absorbed it. Continue by stirring in one-third of the hot chicken stock and stir constantly until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm. **Stirring is VERY important, it’s what gives risotto that creamy consistency
  5. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese.
  6. Meanwhile, poach your eggs. If you don’t know how to poach eggs, you can check it out HERE
  7. Serve topped with 2 slices of bacon and poached egg. (Jason prefers the bacon crumbled and mixed into the risotto, you can do that too!) Slice your tomatoes and serve alongside the risotto. The perfect bite consists of a little risotto, a crumble of bacon, and a bit of tomato. Mmmm. Enjoy!!

**For extra bacon-y tasting risotto, you can substitute the 2 tablespoons of butter in step 3 for some bacon grease. I’ve done it this way before, and while it ends up a little greasy, it is REALLY tasty!

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