Risotto Lorraine

Name: Risotto Lorraine
Yield: 2
Cuisine: Italian
Ingredients: 4 pieces Bacon (4 pieces of bacon (or facon)); 1 piece Shallots (1 shallot (chopped)); 2 cloves Garlic (2 cloves of garlic (minced)); ⅔ cup Rice (⅔ cup rice (arborio)); 1 tbsp Unsalted Butter (1 tablespoon butter); 2 tsp Olive Oil (2 teaspoons olive oil); ⅔ cup White Wine (⅔ cup white wine (something dry)); 2 cup Vegetable Stock (2 cups vegetable stock); ¾ cup Sharp White Cheddar (¾ cup grated sharp white cheddar (about 2 oz. (I used a sharp, white cheddar))); 0 pieces Table Salt (salt and pepper); 2 pieces Egg (2 eggs); 1 tbsp Scallion (1 tablespoon green onion or chives (chopped))

Risotto Lorraine (Italian)

Italian

Servings2

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Steps

1In 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.
2In 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.
3Now 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.
4You 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.
5Chop 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.
6Last, fry two eggs. Top each serving with an egg and some chopped green onion or chives. Serve hot.