Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, bacon and egg risotto. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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 foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Bacon and egg risotto is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook bacon and egg risotto using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Bacon and egg risotto:
- Make ready 2 tbsp olive oil (roughly)
- Make ready 1 medium yellow onion
- Prepare 3 oz diced bacon
- Prepare 2 cups arborio rice
- Get 1 cup white wine
- Take 1 cup tomato purée
- Get 4 cups stock
- Get 1/2 cup plain Greek yogurt
- Take 1 tbsp butter, sliced
With the perfect mixture of ingredients and a beautiful finishing look, this dish is best shared and served on special occasions. Bring out your most elegant Chinaware and set up the dining table with fancy placemats and serving utensils — you're going to want to display this dish. Though it's traditionally a dinner food, risotto can be enjoyed in the morning, too! A playful transformation of a breakfast classic into a hearty, delicious, and satisfying dinner.
Instructions to make Bacon and egg risotto:
- Heat olive oil for about 3 minutes over medium heat in a medium sauce pot.
- Dice onion and add to the warm oil with bacon.
- Let it bubble away, stirring frequently, until the onion is tender, 4-5 minutes.
- Add rice and stir until the rice changes color slightly and becomes fragrant.
- Place stock in a separate pot and set it on a warm burner beside your risotto with a ladle in it.
- Add the wine to the risotto pot and stir until it is evaporated.
- Add tomato purée and stir until the rice is dry again.
- 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.
- 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.
- Serve garnished with a slow-cooked egg (recipe under my profile), a little pepper and olive oil, and a few leaves of thyme.
Pancetta infuses the entire risotto dish, which is then topped with a runny fried egg. Thick-cut bacon could be substituted for pancetta. Topping it off with a still-runny egg yolk is the genius step behind this recipe. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain.
So that’s going to wrap it up for this special food bacon and egg risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
