Risotto Lorraine

Servings

Calories 414kcal

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. Top each serving with an egg and some chopped green onion or chives. Serve hot.