Bacon and egg risotto
Bacon and egg risotto

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, bacon and egg risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Bacon and egg risotto is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Bacon and egg risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

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

The ingredients needed to make Bacon and egg risotto:
  1. Make ready 2 tbsp olive oil (roughly)
  2. Take 1 medium yellow onion
  3. Prepare 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. Make ready 1/2 cup plain Greek yogurt
  9. Take 1 tbsp butter, sliced

Add the stock, canned tomatoes and tomato puree, stir and bring to a simmer. Place a lid on the pan (or cover well in foil) and place in the oven. 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.

Steps 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.

Break the egg so the yolk spreads into the risotto. Bacon and eggs marry together with a traditional risotto for a delightful play on breakfast for dinner. If you are vegetarian, you could saute some diced sweet potato and use vegetable or mushroom stock. 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.

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