Bacon and Egg Risotto

I know, I know – another risotto dish!  At least this one is something much different and more unique than some of the others I have made recently.

Bacon and eggs are probably the most popular breakfast foods on the planet, but I rarely do anything too different with them besides adding a little cheese or vegetables.  I had a dream the other night about a bacon and egg risotto, and I’m pretty sure it tasted amazing in the dream, so I woke up ready to make it in real life.

I haven’t been cooking for very long (only a couple years), and I honestly don’t think I had ever heard about a bacon and egg risotto.  I’m not sure why this is, since the final product turned out VERY well.  Here are some pictures of this gluten-free, dairy-free extravaganza, with the recipe below:

cooked bacon

Bacon Waiting Patiently to be Used

fried eggs

Cooking the Eggs

Bacon and Egg Risotto

Placing the Egg on Top = Done!

Bacon and Egg Risotto after breaking the yolk

Breaking the Yolk. Not as Pretty but So Good!

The Recipe

Here is what you will need:

  • 2 large eggs
  • 5 strips of bacon
  • 1 cup of Arborio rice
  • 1/2 cup of white wine (Chardonnay is a good choice)
  • 1 teaspoon of olive oil
  • 3 cups of veggie broth
  • 1/8 teaspoon of salt

1.  In a frying pan, cook the bacon strips on medium to medium-high heat until they are browned and crisp.  Remove from heat and set aside until later.

2.  Warm the veggie broth on medium-low heat in a pot.

3.  In a separate pot, heat the olive oil on medium heat.  Add in the Arborio rice and cook until some of the grains start to turn golden.

4.  Add in the 1/2 cup of white wine in with the rice.  Stir frequently, as the stirring is what gives risotto its creaminess.

5.  When the liquid is almost all absorbed, add in about 1/2 cup of the warm veggie broth (just an estimation).

6.  Continue stirring, absorbing, and adding broth until the it is gone and the rice is nice and creamy.

7.   Crumble the bacon into smaller pieces, add it in with the rice along with the salt, and heat through.

8.  Heat a small amount of olive oil in a skillet over medium heat.  Crack both of the eggs gently in the skillet and cook for about 4-5 minutes.  The egg whites should be completely set and the yolks should be starting to harden.

9.  Place the eggs on top of the rest of the risotto.  Serve and enjoy!

Bacon and Egg Risotto

I had really high hopes for this risotto dish, and it did not let me down!  If your egg yolks are a little soft (personal preference, of course), you can break them in with the rest of the risotto and it will be even more creamy.  That is what I did (see the last picture) and it was extremely tasty.

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