Bacon, Egg, and Leek Risotto

Here is an easy meal you could make for any time of day. K and I like risotto, although it took some time to convince him. Risotto is tricky since it is similar to his childhood dish of congee but it is different enough that he wanted it to be more like congee. Finally we have figured out his ideal texture for it. I’m still trying to convince the Fudgelet to like it more. He eats it as he eats everything, but I want him to like it as much as we do. This was the first time he was more on board with it.

This is essentially a breakfast risotto, so enjoy breakfast at any meal.

Directions for Bacon, Egg, and Leek Risotto

Slightly adapted from Smitten Kitchen

  • 6 cups chicken broth
  • 4 ounces chopped bacon
  • Olive oil
  • 2 large leeks, cleaned of grit and chopped (the yellow, white, and light green parts only)
  • 2 cups rice (arborio is recommended but I used Jasmine)
  • 1/3 cup dry white wine
  • Salt and pepper
  • Eggs (at least one per serving)

Heat the chicken broth in a small saucepan over medium-low heat until steamy. Keep the heat on low while you cook everything else.

Cook the bacon in a Dutch oven or similar pot over medium heat.

You want it to be just barely crispy. Remove it, saving the fat drippings in the pan. Add oil if needed to cook the leeks. Cook on medium-low for 10 minutes, or until softened and tender, then place it with the bacon.

Add more oil if needed, then saute the onion until softened (about 3-5 minutes).

Add the rice and saute for 2 minutes to lightly toast it. Add the wine, stirring and cooking for 2 minutes until it is almost gone.

Ladle one cup of hot broth into the pot and simmer until it absorbs.

Continue to add the broth, 1/2 cup at a time, allowing it to absorb before you add more.

Stir often, continuing this for about 20-25 minutes until the rice is creamy and cooked. Add the bacon, leeks, and some salt and pepper.

Fry the eggs, placing one on top of each serving of risotto in a bowl. (Optional to serve with roasted carrots.)

Directions for Bacon, Egg, and Leek Risotto (without pictures)

Slightly adapted from Smitten Kitchen

  • 6 cups chicken broth
  • 4 ounces chopped bacon
  • Olive oil
  • 2 large leeks, cleaned of grit and chopped (the yellow, white, and light green parts only)
  • 2 cups rice (arborio is recommended but I used Jasmine)
  • 1/3 cup dry white wine
  • Salt and pepper
  • Eggs (at least one per serving)

Heat the chicken broth in a small saucepan over medium-low heat until steamy. Keep the heat on low while you cook everything else.

Cook the bacon in a Dutch oven or similar pot over medium heat. You want it to be just barely crispy. Remove it, saving the fat drippings in the pan. Add oil if needed to cook the leeks. Cook on medium-low for 10 minutes, or until softened and tender, then place it with the bacon.

Add more oil if needed, then saute the onion until softened (about 3-5 minutes). Add the rice and saute for 2 minutes to lightly toast it. Add the wine, stirring and cooking for 2 minutes until it is almost gone. Ladle one cup of hot broth into the pot and simmer until it absorbs. Continue to add the broth, 1/2 cup at a time, allowing it to absorb before you add more. Stir often, continuing this for about 20-25 minutes until the rice is creamy and cooked. Add the bacon, leeks, and some salt and pepper.

Fry the eggs, placing one on top of each serving of risotto in a bowl.

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