Bacon and Egg Risotto

While it does involve a certain amount of standing over the stove, I find risotto’s a pretty good go-to meal for a night when I don’t want to do much. This particular risotto is excellent in that I tend to have all the things that go into it in my pantry or fridge, so it’s a good emergency risotto, unlike mushroom or asparagus or whatever other kind. The boy roommate requests risotto pretty regularly and is very fond of this one; however, due to the raw egg I wouldn’t serve it to the girl roommate. (You mix the egg in and I suspect it gets cooked enough by the heat in the rice, but raw eggs are a your-mileage-may-vary issue. If you’re worried about it, you could use pasteurized-in-shell eggs, or omit the egg altogether, though I’d call it something else then. Bacon and No Egg Risotto!)

Also, I may be a heretic, but I don’t find I need to stir constantly. Pretty often, yes, but not constantly.

Bacon and Egg Risotto, adapted from the LA Times

8 slices thick-cut bacon
1 onion
3 cloves garlic
1 c. arborio rice
1/4 c. white wine
4-5 c. chicken stock
1/4-1/3 c. Parmesan cheese
salt and pepper to taste
2 egg yolks

Put the stock in a saucepan and warm over low heat.

Cut the bacon into lardons and cook in a large saucier over medium heat until crisp. (Or in a wok. Yes, really, I use it for everything.) Remove the bacon from the pot and drain the fat, reserving 2 Tbsp. Chop the onion fairly finely and cook in the bacon fat until soft and beginning to get golden at the edges. Mince or grate the garlic and add it to the onions, stirring around until it’s fragrant, 30-60 seconds. Add the rice and stir to coat with fat; continue toasting for a few minutes, until the ends of the grains are translucent and only the centers of their fat bellies are white.

When the rice is all toasty, add your wine (or wine slush…) and deglaze, scraping up any brown bits that may have occurred (I didn’t have many). Lower the heat and simmer until the wine is absorbed, then add half a cup or so of stock and stir in. Let that simmer until it’s absorbed, stirring sometimes. Repeat until the rice has reached a doneness you enjoy — I like mine to still have a tiny bit of bite, but please, cook to your zen. Add the bacon back in, grate the cheese in, and stir, then taste for seasoning.

Dish into bowls (I find this serves two as an entree) and dimple a little bowl in the top of the risotto; deposit your egg yolk in there. Stir it in for delicious unctuousness throughout!

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~ by iliadawry on 3 September 2012.

2 Responses to “Bacon and Egg Risotto”

  1. WOW. I love this idea, especially the raw yolk on top. Risottos are hard work, but I figure that it just pre-burns the calories you’re about to consume! Bonus!

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