Bacon & Egg Risotto

I had never made risotto before, and I had always been a little intimidated by it. My parents brought me home some carnaroli rice from their trip to Italy last summer, but I didn’t open up the vacuum-sealed package until last week because I was pretending to be on a diet for the wedding. Most recipes that I find call for arborio rice to use in risottos; arborio is a shorter grain, and while still chewy and able to hold up against the moisture well due to its high starch content, carnaroli is a more popular type of rice to use in risotto in Italy. The reason for this is that it has an even higher starch content, giving it an even firmer texture, that not only allows it to hold up extremely well against the liquid while still breaking down enough to be chewy and creamy, but it also has a longer grain and holds it shape better. Carnaroli is a more expensive rice in the United States, so if you can’t find it, arborio is very similar. If you can find carnaroli, though, I highly recommend it, as it called the “King of Rice” for a reason. Risotto itself originated in Northern Italy, where it is served as both a side dish and a main course, depending on what the risotto is made with. Making risotto can take a bit of time and attention, but it’s worth it. The rice is so delicate and creamy when it’s done, you’ll want to make it again and again. The creaminess stems from adding liquid a little bit at a time, so the rice can absorb it slowly become both fluffy and rich.

This particular risotto is unique in that not only does it involve everyone’s favorite meat, bacon, but a well is created in the middle of the piping hot rice and a raw egg yolk is placed in it. When serving, instruct your diners to stir the the yolk into the rest of the dish. The heat will cook the yolk slightly, while creating a beautifully luscious sauce. Egg yolk is, in my opinion, nature’s perfect sauce, after all. I ate this for breakfast this morning with another fried egg. Give it a try!


Bacon & Egg Risotto
Your ingredients.

Bacon & Egg Risotto
Dice your onion and saute it with 1 tablespoon of unsalted butter while you heat your chicken broth over low heat in other pot until warm.

Bacon & Egg Risotto
Add in the bacon and cook over medium-high heat until beginning to crisp, then add in the rice and garlic. Cook the rice for 3 minutes over medium heat, until the garlic is fragrant.

Bacon & Egg Risotto
Add in 1/2 cup of chicken broth, then cook until absorbed, keeping the liquid at a simmer.

Bacon & Egg Risotto
Continue to add 1/2 cup of broth, allow to absorb, broth, absorb, broth, absorb, for about 20 minutes in total, until the rice is creamy and fluffy, but still chewy, or al dente.

Bacon & Egg Risotto
Buon appetito!

Bacon & Egg Risotto
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 5⅓ cups reduced-sodium chicken broth
  • 1 large onion, chopped
  • 1 tablespoon unsalted butter
  • 1½ cups carnaroli or arborio rice
  • 1 teaspoon minced garlic
  • 10 strips thick-cut bacon, sliced into ¼ inch strips
  • ¼ cup grated Parmesan cheese
  • 4 green onions, sliced thinly
  • salt and pepper, to taste
  • 3-4 egg yolks (raw; they will cook with the heat of the rice - this serves 3 as a meal or 4 as a good-sized side dish)
Instructions
  1. In a medium saucepan, bring the chicken broth to a simmer over low heat. Reduce the heat to low to keep the broth warm
  2. Meanwhile, in a 4-quart heavy pot over medium heat, cook the onion in the butter until softened, stirring often, about 3 minutes. Add in the bacon and cook until beginning to crisp. Stir in the rice and garlic and cook for 3 minutes or so, until the garlic is fragrant.
  3. Stir in ½ cup warm broth and continue to cook the rice at a simmer until the broth is absorbed, stirring frequently. Continue adding the broth, ½ cup at a time, stirring often until each ½ cup is absorbed into the rice before adding another ½ cup. Do this until the rice is creamy, but still slightly chewy, or al dente. This should take 18 to 20 minutes (you might have ½ cup or so of leftover broth, depending on a few different variables).
  4. Stir in the cheese and green onions. Season with salt and pepper to taste (I think a good amount of pepper, at least an entire teaspoon, is fantastic, but it's all according to personal taste).
  5. While the risotto is still very, very hot, divide it among 3 or 4 warmed plates (if you can get them warmed, if not, just work quickly) and 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. Enjoy! Serves 3 as a meal or 4 as a generous side dish
Adapted From

 

P.S. If you feel like doing a good deed for the day, my good friend over at Totally Morgan is trying to launch a campaign to get Conan O’Brien to be in his student film. If you have a Twitter account, please repost the following on it. Every little bit counts!

“@ConanOBrien since you can’t be on television for seven months, you should fly out to New York and be in @totallymorgan’s student film.”

10 Responses

  1. Memoria says:

    Oh woah. This risotto looks delicious!!! I love the addition of bacon.

  2. panda says:

    i’ve recently discovered your blog and i love it! love how you’ve used the raw egg yolk in this risotto, great for presentation and taste.

    anyway, just wanted to let you know i’ve awarded you with the ‘one lovely blog’ award. pop by my blog to see what you need to do to pass the award along!

  3. Karine says:

    You did an amazing job with your risotto! It sounds delicious. Thanks for sharing :)

  4. Kate says:

    omg girl this recipe is insane! I fixed it and posted about it:

    http://quidquidquidquid.blogspot.com/2010/05/res-coctae-or-things-cooked.html

    You are so right about the low-sodium chicken broth though! I used regular chicken broth and it was sooooooo salty. lesson learned!

  5. Grace says:

    I make risotto all the time but this is one of the most unique and delicious ways I’ve had it! The entire time I was cooking it, I was a bit nervous about the bacon for some reason. I usually make the risotto and then add in the extras at the end. However, the bacon perfectly seasoned the whole dish and was just to delicious for words. Thanks for sharing this recipe! We loved loved loved it!

  6. […] I just did a risotto recipe, but I had a big bag and I liked the bacon and egg risotto so much that I had to make it again! I wanted to go for something a bit different, though, and not […]

  7. Kaycee says:

    This was amazing! I didn’t have any cheese at home, but it was still awesome. Also, I added in some tomatoes and cooked them with the onions. Then I added some turmeric and curry (just because I love those spices). I am not a breakfast person at all, but this was absolutely delicious! Definitely a new favorite. Thanks for the great recipe :)

  8. […] Another awesome recipe from The Crepes of Wrath here. […]

Leave a Reply

©2017 The Crepes of Wrath