Breakfast Risotto
Risotto di Colazione
Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this during the week as these are all ingredients I have on hand in my pantry and refrigerator. Any leftovers would be a good base for Risotto Cakes.
Serves 4 to 6
1/4 cup extra virgin olive oil
4 ounces slab bacon, cut into lardons
1 small onion, chopped
1 red bell pepper, chopped
1 ½ cups arborio or other Italian short grain rice
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
6 to 7 cups hot chicken stock or water
2 large eggs
3 scallions, chopped
1/2 cup freshly grated Grana Padano
You will need:
large skillet
small saucepan
whisk
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon begins to crisp, about 3 minutes. Add onions and bell pepper and cook until tender, about 4 minutes. Add the rice and stir to coat in the oil. Cook until the rice grains are somewhat translucent, 1 to 2 minutes. Season with salt and pepper.
Add the white wine and cook until absorbed. Ladle in enough hot stock to cover the rice. Simmer until the liquid is absorbed. Continue adding stock to cover as it is absorbed until the risotto is barely al dente, about 16 minutes from the first addition of liquid. Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Whisk in 1 cup hot stock. Stir into the risotto to make wisps of scrambled eggs. Stir in the scallions to wilt, about 1 minute. Off heat, stir in the grated cheese. Serve immediately.
Photo Credit: Lidia Celebrates America; Lorenzo Manuali