Bacon and egg risotto
Bacon and egg risotto

Hey everyone, it’s John, welcome to our recipe site. 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 little bit unique. This is gonna smell and look delicious.

British and Italian favourites combine in this creamy and comforting risotto recipe by Diana Henry. Diana Henry's bacon and egg risotto. Remove from the pot, leaving the fat in the pan.

Bacon and egg risotto is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Bacon and egg risotto is something that I’ve loved my entire life. They are fine and they look fantastic.

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 cook it.

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. Prepare 2 cups arborio rice
  5. Take 1 cup white wine
  6. Make ready 1 cup tomato purée
  7. Get 4 cups stock
  8. Make ready 1/2 cup plain Greek yogurt
  9. Make ready 1 tbsp butter, sliced

Vegas oddsmakers would have had one hitting the blog much sooner - and possibly another variety. 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.

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.

I'm not quite sure why cooking eggs feels so much more difficult than muffins, though I suspect it has to do with the order I learned how to cook. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Home » breakfast » Smoked fish risotto with bacon & a poached egg. This post may contain affiliate links, and I will earn a commission if you purchase through them.

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