Bacon and egg risotto
Bacon and egg risotto

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bacon and egg risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Bacon and egg risotto is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Bacon and egg risotto is something that I’ve loved my whole life.

Remove from the pot, leaving the fat in the pan. Back to the risotto: when the rice is cooked, stir in the butter, bacon, chopped parsley and cheese. Taste and add salt and pepper as needed.

To begin with this recipe, we must first prepare a few components. You can have bacon and egg risotto using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Bacon and egg risotto:
  1. Take 2 tbsp olive oil (roughly)
  2. Prepare 1 medium yellow onion
  3. Take 3 oz diced bacon
  4. Make ready 2 cups arborio rice
  5. Prepare 1 cup white wine
  6. Get 1 cup tomato purée
  7. Make ready 4 cups stock
  8. Take 1/2 cup plain Greek yogurt
  9. Get 1 tbsp butter, sliced

Using slotted spoon, transfer bacon to paper towels to drain. Bacon and egg risotto is a wonderful savory option for breakfast or brunch. Plus it's made in the Instant Pot, so it's ready in minutes! I love savory breakfasts, but they always seem to take so long.

Instructions to make Bacon and egg risotto:
  1. Heat olive oil for about 3 minutes over medium heat in a medium sauce pot.
  2. Dice onion and add to the warm oil with bacon.
  3. Let it bubble away, stirring frequently, until the onion is tender, 4-5 minutes.
  4. Add rice and stir until the rice changes color slightly and becomes fragrant.
  5. Place stock in a separate pot and set it on a warm burner beside your risotto with a ladle in it.
  6. Add the wine to the risotto pot and stir until it is evaporated.
  7. Add tomato purée and stir until the rice is dry again.
  8. No turning back now! Add a couple of splashes of stock. Stir to clean any sticky spots from the bottom of the pan. Continue stirring, and adding broth as it dries up. This will go on for about 20 minutes. If you run out of stock, you can switch to warm water. You want to try and balance your risotto just a little runnier than you'd like to eat it. This stirring in a limited amount of liquid is the real heart of a good risotto.
  9. Taste the rice occasionally to see how it's coming along. When you're happy with the texture, add salt, yogurt, and butter and some fresh cracked pepper. Stir well. Taste, adjust to your liking, and plate.
  10. Serve garnished with a slow-cooked egg (recipe under my profile), a little pepper and olive oil, and a few leaves of thyme.

I'm not quite sure why cooking eggs feels so much more difficult than muffins, though I suspect it has to do with the order I learned how to cook. I do think making risotto is soothing, not stressful, but when I'm hungry in the morning I'm all for quick and easy. You can make your eggs however you like for this dish, though I like to make sure I've got a runny yolk to mix into the rice. Scrambled eggs won't really work, but you could use a chopped hardboiled egg if you really want to. I mentioned that the recipe was inspired by an article but I'd prefer not link to it because, while I'm sure the restaurant that serves it does so splendidly, the recipe as written was a mess of bad cooking times and impossible ingredient levels.

So that’s going to wrap it up for this special food bacon and egg risotto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!