A hearty bacon risotto made with dry Vermouth, baked in the oven with eggs, and finished with a sprinkle of fresh thyme.
To Make Breakfast Risotto Ahead Of Time - Make the risotto using the instructions as listed to the point where you add the butter and Parmesan. After you stir the butter and cheese into the rice to combine, cool the rice and store it in an airtight container in the refrigerator overnight. The next morning preheat the oven to 400ºF. Place the rice in an oven-safe skillet or dish and bake until warmed through, about 15-20 minutes. Carefully remove warmed rice from oven and proceed with the recipe as written.