Bacon and Egg Risotto

This particular risotto is unique in that not only does it involve everyone’s favorite meat, bacon, but a well is created in the middle of the piping hot rice and a raw egg yolk is placed in it. When serving, instruct your diners to stir the the yolk into the rest of the dish. The heat will cook the yolk slightly, while creating a beautifully luscious sauce.

Ingredients

5⅓ cups reduced-sodium chicken broth
1 large onion, chopped
1 tablespoon unsalted butter
1½ cups carnaroli or arborio rice
1 teaspoon minced garlic
10 strips thick-cut bacon, sliced into ¼ inch strips
¼ cup grated Parmesan cheese
4 green onions, sliced thinly
salt and pepper, to taste
3-4 egg yolks (raw; they will cook with the heat of the rice – this serves 3 as a meal or 4 as a good-sized side dish)

Click here for instructions.