Risotto Lorraine

Risotto Lorraine (via abeautifulmess.com) This risotto is very much inspired by the simple and delicious flavors of Quiche Lorraine, which is why I decided to name it as such. If you’ve never had Quiche Lorraine before, it’s usually made with bacon or pork belly, onions, and cheese (most often swiss or gruyere). Plus all the goodness of quiche: creamy eggs and a flaky crust.

Risotto Lorraine (via abeautifulmess.com) If you’ve been reading the blog for very long, then you probably already know that I make risotto at home often. And I mean OFTEN. Like, we should probably start a risotto tag here on ABM some time. This version turned out very breakfast-y. Which makes total sense since it was inspired by quiche, which is most often served for breakfast or brunch. I don’t have any problem with risotto for breakfast, BUT, I think breakfast for dinner is the tops. So, that’s probably when this would work best. 🙂

Risotto lorraine recipeRisotto Lorraine, serves two

4 pieces of bacon or facon
1 shallot, chopped
2 cloves of garlic, minced
2/3 cup arborio rice
1 tablespoon butter
2 teaspoons olive oil
2/3 cup white wine (something dry you like drinking)
2 cups vegetable stock
3/4 cup grated cheese, about 2 oz. (I used a sharp, white cheddar)
salt and pepper
2 eggs
1 tablespoon chopped green onion or chives

In a large saucepan, cook the facon in the butter until crispy. If you are using real bacon, then you won’t need the butter as it can just cook in its own fat. Once done remove to a plate lined with paper towels.

In the same pan, add the olive oil and cook the chopped shallot over medium heat for one minute. Then add the rice and garlic and cook for another one to two minutes until the rice begins to look transparent.

Risotto lorraine recipe Now begin adding the wine and stock, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine and stock. You may not need all of the liquid, but it’s possible you may need an additional tablespoon or two. Just keep an eye on the rice and taste as you go to see.

Chop up and add the facon along with the grated cheese. Reduce the heat and stir until incorporated. Season with salt and pepper to your liking.

Risotto Lorraine (via abeautifulmess.com)Last, fry two eggs. I like mine over medium because runny yolks are EVERYTHING to me. But feel free to cook until over hard if you don’t like runny yolks. Top each serving with an egg and some chopped green onion or chives. Serve hot. Happy breakfast for dinner to you! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • Looks delicious! Breakfast for diner is the best! I like making stuffed crepes sometimes too 🙂 I didn’t understand what was that red and yellow stuff on the top right until I read facon (it looks painted). I’m a real bacon all the way person so…….facon looks bizare to me ;p

  • This looks so yummy! I love risotto and will save this recipe 🙂 Thanks for sharing!

  • Oh wow, yum! This made me so hungry!


  • That looks so delicious! I love a good risotto recipe. Thanks for sharing it.
    Carolina | http://www.dearbabymj.com

  • This sounds delish, I seriously need to give it a go!

    Tiffany Tales – A British Beauty & Lifestyle Blog

  • I’m on a student budget and my housemates and I don’t typically attempt meals this fancy but my mouth was literally watering as I read through this so I think I might make an exception. Love this recipe!

  • I LOVE risotto and like to try it in different variations!
    xx Caroline

    P.S. Here`s a Parmesan Risotto recipe (my favorite) https://carolinespassion.wordpress.com/recipes/parmesan-risotto/

  • any recipe with baccon i have to try =o) great recipe!


  • Looks yummy! Would just have to sub the bacon haha

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  • Looks yummy! Would just have to sub the bacon haha

    Selftimers Blog | Bloglovin’ | Instagram

  • pretty sure this would be the most beautiful breakfast i’d ever eaten haha


  • This looks amazing! We’ll have to try this for dinner next week!


  • This looks so delicious!


  • Risotto is a staple in my house too- this one looks very similar to one I make a lot – but I like to use brie. 🙂


  • Awesome, this combines my two favourite dishes, why haven’t I thought of that before? Thank you so much for sharing this!

  • There is no cheese in the “real” Quiche Lorraine, didn’t you know ? But nearly everybody put cheese on it, even in France (I’m french, but not from the Lorraine part). Quice Lorraine can be served for lunch but also for dinner, it makes a fabulous dinner with some green salad and vinaigrette !
    Anyways, your risotto seems very yummy and I wouldn’t refuse it for breakfast, it’s a good idea.
    Question : what is this facon made of ? We don’t have such things in France…

  • Bacon, onions, cheese, eggs….and rice: why not? Great idea!

  • Hello yummy!!! This looks so good!! I love a great risotto!! =)

  • What a fantastic idea! I love those flavors but hadn’t really thought of them inspiring another type of dish.

  • My mouth is watering SO HARD right now. Simple risotto has to be my #1 comfort food dish, I’d even take it over mac and cheese. And bonus: my girlfriend is the one who cooks it for me! Totally passing on this idea to her asap…

  • It looks so yummy and would be a great idea for my next brunch. Doesn’t all Americans know the quiche Lorraine ? I’m French and it’s an unmissable ( Lorraine is North-East part of France ).

    Have a great week-end !

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