Sunday, November 08, 2009


yields four servings

6 cups reduced-sodium chicken broth
1 onion, chopped
1 tablespoon butter
1 1/2 cups arborio rice
1 teaspoon minced garlic
5 strips bacon, preferably apple-wood-smoked, cut into 1/4 -inch dice
1/4 cup grated Parmigiano-Reggiano
1/4 cup chopped chives
sea salt
freshly ground black pepper
4 egg yolks

In a medium saucepan, bring the broth to a simmer. Reduce the heat to low to keep the broth warm.

Meanwhile, in a 4-quart heavy pot over medium heat, cook the onion in the butter until softened, stirring often, about 5 minutes. Stir in the rice, garlic and bacon and cook, stirring frequently, until the bacon begins to brown, about 3 minutes.

Stir in one-half cup warm broth and continue to cook the rice at a simmer until the broth is absorbed, stirring frequently. Continue to add the broth, one-half cup at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is creamy-looking but still slightly chewy, 18 to 20 minutes (you should have leftover broth).

Stir in the cheese and chives, and season with salt and pepper to taste.

Immediately divide the risotto among 4 warmed plates, and make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately.

bacon recipe courtesy of: Chef Jamie West, Ojai Valley Inn & Spa, 905 Country Club Road, Ojai, California 93023 | Noelle Carter, Los Angeles Times, April 22, 2009

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