A comforting and very moreish supper from ” Simple” by Diana Henry.If you don’t have any home made chicken stock you can use 500 ml ready made stock topped up with water. It will taste just as good I can assure you.
Ingredients
- 700 ml chicken stock
- 15 g butter
- 150 g bacon lardons
- 1 small onion finely chopped
- 150 g risotto rice
- 2 tbsp finely chopped parsley
- 25 g grated Parmesan
- 2 very fresh eggs
- pepper
Servings:
Instructions
- Heat the stock and keep it simmering gently while you cook the risotto.
- Melt the butter in a heavy-bottomed saucepan and sauté the bacon until golden all over, then stir in the onion. Cook on a medium heat until the onion is soft and pale gold. Add the rice, turn it over in the fat and juices, and cook for a couple of minutes until it is translucent.
- Start to add the stock a ladleful at a time, stirring continuously while the rice is cooking. Don’t add any more stock until the last lot has been absorbed.
- The rice will eventually soften and become creamy, with just a little bite in the centre of each grain. It takes about 20-25 minutes. Season with pepper (you shouldn’t need any salt because of the bacon – and the stock becomes more intense as it reduces).
- Stir in the parsley and half the Parmesan and check the seasoning. Cover and leave to rest while you quickly poach the eggs.
- Top each serving with a poached egg and add the remaining Parmesan on the side.
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