Breakfast/Brunch

Breakfast Risotto…Because Your Mornings Will Thank You

Breakfast Risotto
I was feeling a bit punky this week.

What’s punky?

It means that I was under the weather. Yeah…I got the saying (and likely the cooties) at the office.

But all of the sudden yesterday afternoon, I WAS BACK! Energy, spunk–and especially my appetite!!

I WAS HUNGRY!!!!!

So when I got home, I did a quick inventory of what I had in the pantry and about 30 minutes later — BOOM!

Breakfast Risotto was born!

Breakfast Risotto
I adore risottos. It’s rich, comforting and just darn tasty!

And I love breakfasts and brunch foods. Bacon and eggs, baby!

So really, it was only time that I combined the two to make this unctuous and satisfying dish. Oh! And since I had some asparagus on hand, I threw some in for some texture and brightness. Now I will say that I debated between a fried egg and a poached one. Let’s be honest, I’m a big fan of both. But in the end, I went with a crispy fried egg for some more texture—though I won’t be hurt if you go with a poached egg.

In the end, it was a winning dish! Perfect for breakfast, brunch, lunch or dinner!

And here’s to not feeling punky anymore! ❤

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Bacon Risotto
Serves 4

Ingredients:

4 cups chicken stock
4 slices bacon, diced
1 cup diced white onion
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
½ teaspoon fresh thyme leaves
1 cup Arborio rice
½ cup white wine
1 cup chopped blanched asparagus
1 teaspoon fresh lemon zest
¾ cup grated Parmesan cheese, more to garnish
kosher salt
¼ chopped Italian parsley, more to garnish
4 fried eggs

Heat the chicken stock in a medium sized saucepan and keep warm over low heat.

In a heavy bottom pot over medium-low heat, slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve two tablespoons of bacon drippings in the pan and discard the rest. Sauté the onions over medium heat in the bacon drippings until translucent. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque—about 1 minute.  Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the chicken broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 25-30 minutes in total.

Gently fold in the asparagus, lemon zest and Parmesan. Check for seasonings and adjust with the kosher salt. Fold in the parsley.

Spoon the risotto into dishes and top each with the reserved crispy bacon. Grate additional Parmesan cheese over each dish. Top each with a fried egg and sprinkle parsley over each dish. Serve immediately.

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Pork

Bacon Risotto

Bacon Risotto

I was out walking Bella the other day when I found myself thinking about Bacon.

Yup– Bacon.

A totally reasonable thing to think about while walking your pup.

If you’re bacon-crazed…..

And I am.

Bacon Risotto
And then my mind quickly wandered to other things like….

How many episodes are left in Downton Abbey?

When will Jack Johnson be on tour again?

Did I turn off the bathroom light before I left home?

I’m craving risotto….

And boom. My head snapped up and the most brilliant thought of all time (well, at least for that day) came to me.

MAKE. BACON. RISOTTO.

Bacon Risotto
It was less of a thought and more of a compulsion. So I ran back to my place with my puggle in tow and jumped into the kitchen. After rendering down the bacon, I used the residual bacon grease to coat and saute the onions and Arborio rice. Heck, why not kick in as much bacon flavor as possible?

After that, it was pretty straight forward. Slowly stir in chicken stock until the rice breaks down into a rich, creamy sight. Add in a bunch of freshly grated Parmesan and then top with the crispy bacon and some parsley. I’d like to say that the parsley was to add a bit of freshness (and it did) –but really, I threw it in for color.

Then— I DUG IN!

Bacon Risotto
And man, OH man! It was awesome! Cheesy, rich deliciousness with bits of crispy, salty bacon. Why the heck have I not made this before????? But I promise you this–it won’t be the last time! And maybe I’ll throw in some peas next time as well.

Because YOLO.

Happy Monday!!!

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Bacon Risotto
Serves 4

Ingredients:

4 cups chicken stock
4 slices bacon, diced
1 cup diced white onion
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
½ teaspoon fresh thyme leaves
1 cup Arborio rice
½ cup dry white wine
¾ cup grated Parmesan cheese, more to garnish
kosher salt
black pepper
2 tablespoons minced parsley

 

Heat the chicken stock in a medium sized saucepan and keep warm over low heat.

In a heavy bottom pot over medium-low heat, slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve two tablespoons of bacon drippings in the pan and discard the rest. Sauté the onions over medium heat in the bacon drippings until translucent. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque—about 1 minute.  Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the chicken broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 25 minutes in total.

Stir in Parmesan until the cheese has melted. Check for seasonings and adjust with the kosher salt and pepper as needed. Spoon the risotto into dishes and top each with the crispy bacon. Grate additional Parmesan cheese on top and sprinkle parsley over each dish. Serve immediately.