Breakfast Risotto With Bacon And Thyme
A hearty bacon risotto made with dry Vermouth, baked in the oven with eggs, and finished with a sprinkle of fresh thyme.
Ingredients
- 4 cups chicken stock
- 4 strips bacon thick cut, diced
- 1 medium or ½ large onion diced
- 1 ½ cups Arborio rice
- 1 cup dry Vermouth or dry white wine
- ¼ cup butter
- ½ cup Parmesan grated
- 4 eggs
Instructions
- Preheat oven 400ºF.
- Heat chicken stock in a pot on the stove until steamy then turn heat to low to keep warm.
- Heat a large cast iron skillet, or other large oven-safe skillet over medium heat.
- Add chopped bacon to skillet and sautée until half cooked, about 3-4 minutes.
- Add onion to skillet and cook until translucent, about 2 minutes.
- Add Arborio rice to skillet and cook until rice is translucent around the edges, about 2-3 minutes.
- Add Vermouth or wine to skillet and cook rice until wine is completely absorbed, about 3-4 minutes, stirring rice occasionally.
- Add one ladle of hot chicken stock to skillet and cook rice until stock is completely absorbed. Stir rice occasionally to prevent sticking.
- Continue to add hot chicken stock, one ladleful at a time, until the rice is cooked al dente, about 30 minutes. You may not use all of the chicken stock. I like to begin to taste my rice for doneness once I’ve used 3 cups of chicken stock.
- When rice is cooked to your liking remove skillet from heat. Add butter and grated Parmesan and stir into rice until melted and well combined.
- Using a spoon make four wells in the top of the rice. Crack one egg into each well.
- Carefully place skillet into preheated oven and bake 10-12 minutes, or until eggs are cooked to your desired doneness.
- Carefully remove skillet from oven. Top risotto with fresh thyme and serve.
Notes
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.