Breakfast Risotto (Risotto di Colazione)
by Lidia Bastianich on Jan 22, 2021
Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this during the week as these are all ingredients I have on hand in my pantry and refrigerator. Any leftovers would be a good base for Risotto Cakes.
During the making of Lidia Celebrates America: A Salute to First Responders, I sent this dish, in jars like the one above, to the First Responders at Holy Name Hospital in Teaneck, NJ. Risotto is a perfect dish to feed to larger groups of hungry people, and the eggs and bacon make this perfect for breakfast, lunch, or dinner.
- Servings
- Serves 4 to 6
- Prep time
- 15 minutes
- Total time
- 45 minutes
- Course
- Breakfast and Brunch
Ingredients
- ¼ cup extra virgin olive oil
- 4 ounces slab bacon, cut into lardons
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 ½ cups arborio or other Italian short grain rice
- Kosher salt and freshly ground black pepper
- ¾ cup dry white wine
- 6 to 7 cups hot chicken stock or water
- 2 large eggs
- 3 scallions, chopped
- ½ cup freshly grated Grana Padano
Instructions
-
Heat the olive oil in a large skillet over medium heat.
-
Add the bacon and cook until the fat is rendered and the bacon begins to crisp, about 3 minutes.
-
Add onions and bell pepper and cook until tender, about 4 minutes.
-
Add the rice and stir to coat in the oil.
-
Cook until the rice grains are somewhat translucent, 1 to 2 minutes. Season with salt and pepper.
-
Add the white wine and cook until absorbed.
-
Ladle in enough hot stock to cover the rice.
-
Simmer until the liquid is absorbed.
-
Continue adding stock to cover as it is absorbed until the risotto is barely al dente, about 16 minutes from the first addition of liquid.
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Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Whisk in 1 cup hot stock. Stir into the risotto to make wisps of scrambled eggs.
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Stir in the scallions to wilt, about 1 minute.
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Off heat, stir in the grated cheese.
-
Serve immediately.
