Bacon and Egg Risotto

After an extended amount of time spent working on this computer lately, I got released from staring at the screen by wrapping up a couple of jobs. What better way to celebrate their completion than to get back into the kitchen to do something other than making a coffee or grabbing a bowl of granola.

I dived back into a new favourite cookbook: Simple by Diana Henry. So many recipes bookmarked! How to choose? I opted for a combination of two of my preferred things to cook: risotto and carbonara.

This recipe did not disappoint at all. In fact, it was better than even I imagined it would be and managed to raise my opinion of this cookbook even higher than it already was.

Here’s what happened when I made this dish.

Got the egg, onion, chicken stock, risotto and pancetta together.

Most of the ingredients.

Started chopping.

Diced pancetta and onion.

Started cooking the pancetta (subbed for the bacon).

Start with the pancetta.

Added the onion and cooked it until golden.

Get the onions cooking.

While the onion was cooking, grated a quantity of Parmesan.

Time to grate some Parmesan.

When the onion was golden, added the risotto. Stirred the rice around in the rendered fat and flavour.

Add the risotto (a whatfoodimade action shot™!).

Added the chicken stock in increments, stirring until all the liquid was absorbed after each addition.

Pour in some warm chicken stock (another whatfoodimade action shot™!).

After all the stock has been added.

All the chicken stock added and absorbed.

Add the previously grated Parmesan and parsley (if you have it). Cover the risotto and take it off the heat while you poach an egg.

Time to use that grated Parmesan.

Scoop out half the risotto into a bowl, top with the freshly poached egg and grind a bunch of pepper over.

Bacon and Egg Risotto.

Bacon and egg risotto.

Here’s the recipe:

Bacon and egg risotto
Cooking time: 45 minutes
Serves 2


700ml (1-1/4 pints) chicken stock
15g (1/2 oz) butter
150g (5oz) bacon lardons
1 small onion, finely chopped
150g (5oz) risotto rice
2 tbsp finely chopped parsley
25g (1oz) grated Parmesan
2 eggs


Heat the stock and keep it simmering gently while you cook the risotto.

Melt the butter in a heavy-bottomed saucepan and sauté the bacon until golden all over, then stir in the onion. Cook on a medium heat until the onion is soft and pale gold. Add the rice, turn it over in the fat and juices, and cook for a couple of minutes until it is translucent.

Start to add the stock a ladleful at a time, stirring continuously while the rice is cooking. Don’t add any more stock until the last lot has been absorbed.

The rice will eventually soften and become creamy, with just a little bite in the centre of each grain. It takes about 20-25 minutes. Season with pepper (you shouldn’t need any salt because of the bacon – and the stock becomes more intense as it reduces).

Stir in the parsley and half the Parmesan and check the seasoning. Cover and leave to rest while you quickly poach the eggs.

Top each serving with a poached egg and add the remaining Parmesan on the side.


2 thoughts on “Bacon and Egg Risotto

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