Bacon and egg risotto
Bacon and egg risotto

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bacon and egg risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bacon and egg risotto is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Bacon and egg risotto is something that I’ve loved my entire life. They’re nice and they look wonderful.

This easy recipe for bacon and egg risotto takes your favorite breakfast ingredients and turns them into a creamy comfort food supper! It's the ultimate version of breakfast for dinner, and a stand-by favorite in our house when we want warm and wonderful comfort food. Which is all the more reason that the risotto approximation of breakfast, replete with bacon, runny eggs, cheese Bacon and leek is one of my favourite risotto combinations and I love the idea of topping it with an egg.

To begin with this recipe, we have to first prepare a few components. 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. Get 2 tbsp olive oil (roughly)
  2. Prepare 1 medium yellow onion
  3. Take 3 oz diced bacon
  4. Take 2 cups arborio rice
  5. Take 1 cup white wine
  6. Prepare 1 cup tomato purée
  7. Get 4 cups stock
  8. Prepare 1/2 cup plain Greek yogurt
  9. Make ready 1 tbsp butter, sliced

But we can all do it, especially if you've got this bacon and egg risotto to look forward to. Stir the bacon, parmesan and lemon juice through the risotto. Top with the fried eggs and roasted tomatoes. Sprinkle on a little more parmesan, chives, salt and black pepper and serve.

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.

Share your pictures with us using the hashtags #britstagram and #iamcreative. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper.

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