Risottos are always a fantastic thing. This is the first time I’ve made this one, and it has a nice breakfasty twist to it. It could probably use a bit more wine and chicken stock to absorb into the risotto, so I’ll remember that for next time. Poaching the eggs didn’t work so well this time around, but there’s always next time. But otherwise? A wonderful, cheesy risotto.
Bacon and Poached Egg Risotto
Lasts 2 to 3 meals as a main
- 3 c chicken stock
- 2 T olive oil
- 1 onion, minced (original recommends shallot)
- 1 c arborio rice
- .5 c white wine (I used Cupcake Winery’s Angel Food wine, as is my standard for risottos)
- .5 c freshly grated gruyere (original recommends Comte)
- .25 c shredded parmesan
- 4 slices thick sliced bacon
- 2 eggs
- 1 T butter
- sea salt and pepper to taste
Bring your chicken stock to a boil, and then reduce to a simmer in a separate pot. In a pan over medium high heat, heat your olive oil, and add your minced onion. Saute until translucent (about two minutes). Add your rice, toast until it smells nutty (about two minutes), and then add your white wine, stirring until it’s completely absorbed. Then, drink the rest of the bottle of wine as you’re cooking the risotto. Yes, this is absolutely necessary to the success of the recipe. Because science.
Now, take your heated chicken stock, and add a few ladlefuls at a time to the risotto, stirring constantly until it’s absorbed, and then adding a few more, until your quart of chicken stock is used up. It’s going to take almost constant effort, but the result will be worth it, especially in how creamy it makes it, trust me. After the chicken stock is used up, taste the risotto to see where it’s at – it should be creamy, but not at all mushy. Keep drinking the wine. It totally helps. (This is the area where I think I may need to add more chicken stock next time.)
While you’re adding in the chicken stock, cook your bacon to its desired doneness and set aside. To poach your eggs, fill a small pot with water, a splash of white vinegar, and salt. Crack your eggs into separate holders (ie ramekin, small bowl, whatever) while the water comes to a simmer. Once simmering, stir the water with a whisk in one direction until it’s spinning around like a small whirlpool. Then, add your eggs into the center of the whirlpool one at a time, and turn off the heat. (This method works for up to four eggs.) Let sit for five minutes, and then remove from the water with a slotted spoon. Your eggs will be nice and soft in the center, and quite yummy besides. (I didn’t have the salt and vinegar this time, so this is likely why they did not turn out as well.)
Once the stock has been absorbed, remove from heat, add your butter, gruyere, and parmesan, and stir. Add your bacon and poached eggs on top, and then enjoy!