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.
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. 🙂
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
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.
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.
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.