Breakfast Risotto

February 28, 2014 | By | COMMENTS

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Is there any dish with more rules attached to it than risotto? Watch any episode of Top Chef where someone tries to make it, and you’re bound to see someone packing their knives and going home. There are rules about the kind of rice you use (Arborio vs. Carnaroli), what kind of stock you use (dark stock, light stock) and the consistency it should have when it’s done (toothsome? pliant? mushy?). These rules matter if you’re cooking on television, but at home these rules go out the window: I’m here to tell you that risotto is a cinch to make–you can even make it with water! (something I learned watching Lidia Bastianich)–and, best of all, you can make a really good one, with bacon and egg and cheese, for breakfast.

Risotto for breakfast? Hey it totally works. Watch how easy.

Bring a big pot of water to a boil and salt it slightly. In a large skillet, add 3 strips of smoky bacon sliced thinly and a splash of olive oil:

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Turn up the heat and when the bacon has rendered a lot of its fat, but isn’t quite crispy yet, add your sofrito: chopped onions, carrots and celery with a pinch of salt.

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When those have softened a bit, five minutes or so, add 2 cloves of minced garlic.

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After 30 seconds or so, add your rice (I used Arborio) about a cup of it. Toast in the hot fat and coat with the vegetables for 30 seconds:

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Then add a big splash of white wine; use whatever’s leftover in your fridge.

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When that cooks off, begin ladling in your hot semi-salty water (you don’t want the water too salty, or you’ll have salty risotto). Keep the rice covered with liquid and make sure the temperature in the rice pan allows there to be some bubbles without crazy active bubbles. You want the rice to cook in 20 minutes.

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As the liquid evaporates, keep ladling in more so the rice is always covered:

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As Lidia explains on her show, you’re creating a kind of suspension here with the liquid and the starch that comes out of the rice. Think of it like salad dressing. When you’re done, you should have this thick, unctuous rice liquid that envelops your cooked rice. Start tasting after 15 minutes or so, and when the rice is cooked and flavorful (adjust with salt), take the pan off the heat and do what the Italians call “mantecare.” That’s where you add a big handful of Parmesan cheese and a dab of butter and whip it into the risotto (I also added parsley here to make it purty):

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Whip it like Willow Smith whips her hair. And there you are, a beautiful weekend morning risotto:

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Spoon it into bowls and, to take it over the top (and I’m always doing that) nestle an egg yolk into the center of each, topping with more parsley and cheese. At the table, you can stir that yolk in and it’ll cook in the residual heat of the rice (and make everything even more rich).

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Risotto for breakfast. Who knew? I did! And now you do too.

Other Amateur Gourmet Risotto Recipes:
Kabocha Squash Risotto
Chanterelle Risotto with White Truffle Salt
Seared Scallops with Citrus Risotto
Asparagus and Ramp Risotto
A Quick Break with Lemon Risotto

Tags: , , , ,

Categories: Breakfast, Recipes

  • Pru Borland

    You need a pressure cooker!! Risotto is done in the blink of an eye.

  • chezsasha.com

    Wow this is so gorgeous. I love carb-y breakfasts. With this recipe, do you also have to stir continually while adding the liquid?

  • Adam Amateur Gourmet

    Not continuously, just casually. Good luck!

  • chezsasha.com

    Casually – I like that. Thanks, Adam!

  • Maggie Downing

    Mmmmm. I had a breakfast risotto at a fancy restaurant brunch once with a 63 degree egg, never thought of making it at home with egg yolk!

  • http://www.quickfastcashloan.co.uk/ Evan Webb

    Mmmm! I can smell from here! Sea food breakfast!

  • Noberto Neto

    OMG It seems so good and delicious *0*

  • Anonymous

    Having never made risotto I tried this today as an experiment. Although I couldn’t get anyone to buy into the egg (except for me) – it turned out great. I did have issues finding the rice – I had to walk to a specialty market to find a short grained rice.

  • Darcie

    Not to be nitpicky, but I think you mean soffritto, not sofrito. I’m not conscious enough in the morning to make this, but I’ll bet it’s good for dinner, too. :)

  • Darcie

    Not to be nitpicky, but I think you mean soffritto, not sofrito. I’m not conscious enough in the morning to make this, but I’ll bet it’s good for dinner, too. :)

  • Darcie

    Not to be nitpicky, but I think you mean soffritto, not sofrito. I’m not conscious enough in the morning to make this, but I’ll bet it’s good for dinner, too. :)

  • Darcie

    Not to be nitpicky, but I think you mean soffritto, not sofrito. I’m not conscious enough in the morning to make this, but I’ll bet it’s good for dinner, too. :)

  • Darcie

    Not to be nitpicky, but I think you mean soffritto, not sofrito. I’m not conscious enough in the morning to make this, but I’ll bet it’s good for dinner, too. :)

  • Alex Keszler

    Looks wonderful! Can’t wait to try!!!

  • Alex Keszler

    Maybe you stated this but what’s the total cook time?

  • Adam Amateur Gourmet

    20 minutes once you start adding the broth.

  • http://popandsizzle.com/ Rachel Heine

    This looks amazing. Blu Jam Cafe in Los Angeles serves a carbonara breakfast risotto that I’m obsessed with. Definitely going to try this one!

  • MARIAODESSA A. ESCONDE

    AN OMELETTE 3X A DAY MAKES A MAN A DULLPERSON THE WHOLEDAY.

  • MARIAODESSA A. ESCONDE

    AN OMELETTE 3X A DAY MAKES A MAN A DULLPERSON THE WHOLEDAY.

  • PaleKing

    Mmmm,tried it this morning… So good.

  • Nuts about food

    Brilliant idea!!! Love the egg yolk added at the end. Will definitely be trying this for my friends here in Italy… maybe for a brunch… risotto for breakfast may be pushing it a little too far after being so audacious as to pair risotto with egg yolk and bacon ;o)

  • 2centpeace

    Out of bacon, going to try it w. chorizo. Looks amazing.

  • http://shikhalamode.com/ Shikha

    Wow, never thought to do risotto as breakfast. But if we can eat tacos for the meal, then this totally works too!

  • http://shikhalamode.com/ Shikha

    Wow, never thought to do risotto as breakfast. But if we can eat tacos for the meal, then this totally works too!

  • http://shikhalamode.com/ Shikha

    Wow, never thought to do risotto as breakfast. But if we can eat tacos for the meal, then this totally works too!

  • Meghanssj

    I love the thought that risotto doesn’t have to be nitpicky. Is that a raw egg yolk? I am not sure I could go there. Is is good?

  • Meghanssj

    I love the thought that risotto doesn’t have to be nitpicky. Is that a raw egg yolk? I am not sure I could go there. Is is good?

  • http://www.whiteflagcharityhome.org Uba Okpah

    Chezsasha.com that is a good one

  • http://www.whiteflagcharityhome.org Uba Okpah

    Adam when i think i thought something more than the dash but i will be back for it.

  • http://www.whiteflagcharityhome.org Uba Okpah

    Rachel how is it, It have been long.

  • http://www.whiteflagcharityhome.org Uba Okpah

    When admire, uphold & make it save

  • http://www.missgelins.com/ miss gelins

    Missgelins.com that is a good one