Breakfast risotto with bacon and thyme is a hearty dish, perfect for slow Sunday mornings and brunch gatherings. You can even make the risotto the day before to make your life easier! Just reheat the rice on the stovetop the next day, crack the eggs on top, then bake in the oven until the eggs are set.
Is Risotto Hard To Make?
I think there’s a misconception that risotto is hard to make and if you do make it, you’re bound to the stove stirring it constantly. This couldn’t be further from the truth!
It definitely takes some time, but no more than chopping up vegetables and roasting them in the oven for 45 minutes. You do have to stir your rice occasionally to prevent it from sticking to the pan.
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Breakfast Risotto
Equipment
- 1 medium pot
- 1 12 to 14-inch (30 to 36-cm) skillet cast iron, metal, or anything else oven safe
- measuring cups and spoons or digital kitchen scale
- liquid measuring cup
- sharp knife
- cutting board
- rubber spatula or wooden spoon
- ladle
- oven mitts
Ingredients
- 4 cups chicken stock
- 6 strips bacon, diced
- 1 medium onion, ends trimmed, peeled, diced fine
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- ½ cup Parmesan cheese, grated
- ¼ cup butter
- 1 to 2 tablespoons fresh thyme, chopped
- 4 large eggs
Instructions
- Preheat the oven to 400ºF (205ºC).
- Heat the chicken stock in a pot on the stove until steamy / simmering, but not boiling. Reduce the heat to low and keep warm.
- Heat a large cast iron skillet, or other oven-safe skillet, on the stovetop over medium heat.
- Add the chopped bacon to the skillet and cook it about halfway, 3-4 minutes.
- Add the diced onion to the skillet and continue to cook with the bacon until translucent, about 2 minutes. If the onion starts to brown at all, reduce the heat.
- Add the Arborio rice to the skillet and cook until the grains of rice are translucent around the edges, about 2-3 minutes. Stir the rice occasionally as it cooks.
- Add the dry white wine to the skillet and continue to cook the rice until the wine is completely absorbed, about 3-4 minutes. Stir the rice occasionally as it cooks.
- Add one ladle of hot chicken stock to the skillet. Cook the rice, stirring occasionally, until the stock is pretty much completely absorbed. Continue to repeat this process—adding one ladle of hot chicken stock and cooking until it's absorbed into the rice—until the rice is cooked al dente, about 30 minutes. You may not use all of the chicken stock! I begin to test my rice for doneness when I’ve used 3 cups of chicken stock.
- When the rice is cooked to your liking, remove the skillet from the heat. Add the Parmesan cheese, butter, and chopped thyme. Stir everything together until well combined, and the cheese and butter have melted throughout the rice.
- Using the back of a soup spoon, make four wells in the top of the rice. Crack one egg into each well. Carefully place the skillet into the preheated oven. Bake the risotto for 10 to 12 minutes, or until eggs are cooked to your desired doneness. Carefully remove the skillet from the oven. Top the risotto with more Parmesan cheese and a sprinkle of fresh thyme before serving hot.
Dbn says
Looks delicious and seems easy to made
Matt - Total Feasts says
Breakfast risotto, what a neat idea!
Katerina says
This is such a fabulous idea, Kelly, and looks absolutely mouthwatering!
Kelly says
Thanks so much Katerina!
Bevan says
Divided it in 2 so serves for 2 people. No dry white wine so use a sweet apeara. No Parmesan so used grated tasty. No Thyme so used Parsley.
Tasted great!!