Indulgent Risotto Recipe with Eggs and Bacon

Enjoy this classic arborio rice risotto recipe created by Kat Chen (@Intentionally_Kat). This version uses no wine, but plenty of freshly grated Parmigiano-Reggiano, eggs and bacon!

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Serves
4
Total Time
35
Prep Time
10
Cook Time
25

Ingredients

  • null 1 cup RiceSelect® Arborio Rice
  • null 1 tablespoon unsalted butter
  • null 1 tablespoon favorite cooking oil
  • null 4 cups favorite cooking stock
  • null 1 cup water
  • null 1/4 cup grated fresh Parmigiano-Reggiano
  • null 1/4 teaspoon Kosher Salt or to taste
  • null Fresh Ground Pepper, to taste

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