Serves 4 to 6
Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this for dinner during the week, because these are all ingredients I (and likely you, too) have on hand in my pantry and refrigerator. Any leftovers make a good base for Risotto Cakes.
Active Time: 35 minutes
Total Time: 35 minutes
- 1/4 cup extra-virgin olive oil
- 4 ounces slab bacon, cut into lardons
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 1/2 cups Arborio or other short-grain Italian rice
- Kosher salt
- Freshly ground black pepper
- 3/4 cup dry white wine
- 6 to 7 cups hot chicken stock, preferably homemade, or water
- 2 large eggs
- 3 scallions, chopped, green parts included
- 1/2 cup freshly grated Grana Padano
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 the onion and bell pepper, and cook until tender, about 4 minutes. Add the rice, and stir to coat it 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 it’s 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 the eggs into the risotto to make wisps of scrambled eggs. Stir in the scallions and cook until they wilt, about 1 minute. Off heat, stir in the grated cheese. Serve immediately.