This dish was in the current Bon Apettit. I didn’t follow the recipe, I just stole the idea. Their version had a poached egg on top. I used bacon end pieces so that I could chop them up into chunks. Sometimes pre-sliced bacon strips are just too thin. This dish serves 4 as a main course. Once you know the recipe for basic risotto you can have fun adding different ingredients. Here is a link to my basic risotto recipe.
- 1 T. olive oil
- 1 1/2 C. arborio rice
- 1/2 C. bacon pieces, chopped
- 2 leeks, white and light green parts only, sliced
- 1 shallot, minced
- 1 C. white wine
- 5-6 C. chicken broth, simmering in a saucepan
- salt and pepper
- 1/2 C. fresh grated parmesan
Get your chicken broth simmering in a saucepan. Heat the oil in a large skillet. Add the rice, bacon, leeks, and shallot.
Stir fry for about three minutes until some of the rice begins to brown. Add the wine and stir until it’s all evaporated. Begin adding a ladleful of broth to the rice and stir, allowing it to evaporate. Continue adding more broth as it gets soaked up. Add broth, stir, stir some more, add more broth, and so on until the rice is cooked. This takes about 20 minutes. On Top Chef they said that risotto should be liquid enough that when you put it on the plate it should ooze a little bit. Mine is a little more solid, but you can make it however you like it. Taste for seasoning and add the cheese. I served this with a piece of roasted salmon: Rub the salmon filet with olive oil, salt and pepper, and sprinkle on some Herbes de Provence. Roast on a baking sheet at 375 for about 13 minutes.