Bacon and egg risotto

Did any of you see the Take That virtual gig last night? I googled Robbie Williams afterwards. Turns out he’s VERY rich. And speaking of rich, so – very much so – is this. I thank the universe every day for bringing Diana Henry into my life. This is based on one of her recipes.

What to use – serves 1

And don’t even think about increasing the quantities

  • 80g risotto rice
  • 3 x bacon medallions cut into small pieces – you can use streaky bacon or lardons if you want a more crunchy effect
  • Big handful of finely chopped shallots or onions
  • A big knob of butter
  • 400ml chicken stock – hot
  • A table spoon of chopped parsley
  • 15g grated parmesan
  • One egg

How to use it

Melt the butter in a non stick pan. Fry the bacon pieces for a couple of minutes, then add the chopped onion/shallot, stir and fry for about 5 minutes until they start to go golden.

Add the rice to the pan and stir for a couple of minutes, coating it in the fat. It should start to go translucent.

Start adding the stock a ladle at a time, and stir gently. Add more stock once the previous ladle has been absorbed. Don’t chuck it all in at the start as you may not need it all. Equally, you may need to add a touch more water. The process should take around 20-25 minutes.

When the rice is done, take it off the heat, add most of the parmesan and the parsley and taste. You shouldn’t need any salt, but you may wish to add pepper.

Cover and set the pan to one side while you poach your egg. Plate up, egg on top, and sprinkle over more parmesan and parsley.

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