Indulgent Risotto Recipe with Eggs and Bacon

Instructions

1. In a saucepan, bring cooking stock and water to a simmer on medium heat. Keep warm.
   

2. In a large skillet, heat oil and melt butter. Add the rice, stir to coat the grains with oil & butter mixture (about a minute).
   

3. Add 1 ladle of liquid. Stir and let sit until liquid is almost absorbed. Stir, making sure to scrape the sides and bottom of pan.
   

4. Add another ladle of liquid. Stir, making sure to scrape the sides and bottom of pan. Let sit until liquid is almost absorbed.
   

5. Repeat until about 1 ladle of liquid is left, reserve. The total cook time may vary, but will take 20-25 minutes or until desired doneness. Turn off heat.
   

6. Add salt & pepper to taste (and any other seasonings). Add fresh Parmigiano-Reggiano. Add remaining liquid & stir.
   

7. Recipe Variation: Serve with soft scrambled eggs, bacon and top with fresh chopped chives and some more fresh grated Parmigiano-Reggiano!

   Keep yours basic or jazz the Arborio Risotto up with your favorite toppings!