Oh the weather outside’s is frightful, but at least we still have wi-fi. And since we have no place to go, let us cook, let us cook, let us cook!
Here’s a recipe that’s sure to turn any frown upside-down. It’s so bright that it includes not one, but two sunny-side up eggs to drive out the shivers from your mouth to the tips of your fingers and toes. It also has peas to remind you of colourful and bright summers and of course the pièce de résistance, bacon. What is a happy dish without bacon? Just a dish, that’s what.
Since this dish isn’t as fancy as most risottos usually go in local restaurants, its straightforwardness will win your heart over. You can gently break the yolk and let it blend with the runny rice to create miniature bursts of liquid egg and bacon dancing in your mouth. Since it’s Japanese rice too, it’ll have a fluffier bite that’ll have you spewing clouds spontaneously.
The sun’s finally out. (Hopefully for good) Why don’t you celebrate with this smile-inducing, sunny dish?
Bacon and Egg Risotto
Yield: 2 servings
- 1/2 cup chopped bacon
- 1 tbsp butter
- 3 tbsp chopped white onions
- 1/4 cup white wine
- 1/2 cup chicken stock or water
- 3/4 cup cream
- 1 pc chicken bouillon
- 2 cups cooked Japanese rice
- 1/4 cup green peas
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 2 cooked sunny side up eggs
- Melt butter in pan. Sauté bacon until browned, set aside.
- Cook onions in butter anf bacon fat for 2 minutes.
- Add in white wine and evaporate half of the wine.
- Add chicken stock and cream.
- Boil for 30 seconds and add seasonings.
- Mix in rice, green peas and parmesan cheese.
- Season to taste with salt and pepper.
- Transfer to two servings bowls and top each with a fried egg.
- You can also top with poached instead of fried eggs. Change green peas to other veggies of your choice like broccoli.