Bacon and egg risotto
Bacon and egg risotto

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bacon and egg risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bacon and egg risotto is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Bacon and egg risotto is something which I have loved my whole life.

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. Heat chicken stock over medium-low heat in a pot.

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

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

You'll love this risotto topped with eggs. We love our eggs, so today we're elevating them to the prominent position of risotto topper. Usually considered quite a sophisticated meal, this risotto has been dirtied down with fried bacon and eggs — unrefined it may be, but trust us — you will love. Add bacon and cook until crisp, stirring occasionally.

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.

Using slotted spoon, transfer bacon to paper towels to drain. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. 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!

So that is going to wrap this up for this special food bacon and egg risotto recipe. Thanks so much for reading. I’m sure that 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, friends and colleague. Thanks again for reading. Go on get cooking!