This is another throwback from Simple by Diana Henry that fits firmly into that “brinner” category – ie breakfast for dinner. We made this last month when one of our big boys was away on camp as it serves 2 and we simply doubled it so it would feed the remaining 5 of us. It would’ve been tripled had he been here, but given he’s not too fond of eggs I’m not sure he would’ve eaten it.
It’s a basic risotto making process: heat up some stock in a saucepan and in a skillet melt some butter and cook the bacon and onion. Then toast off the arborio rice until it’s translucent and start incorporating the stock a ladle at a time until the liquid absorbs. Season with salt and pepper and add some parsley and parmesan. And serve with poached eggs on top. No wonder it’s in a book called “Simple”. This barely seems like a recipe!
This is a super comforting mid week meal and it’s rather easy to upscale. It is definitely a recipe I’ll return to when we have bacon that needs to be used up!