Bacon & Egg Risotto
Cook time
Total time
Serves: 3-4
  • 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)
  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
Recipe by The Crepes of Wrath at