Wednesday, September 5, 2012

Bacon and Egg Farro Risotto

Bacon and Egg Farro Risotto

This recipe is kind of an oxymoron. You make risotto a little healthier by using farro and then completely defile it by adding bacon. I was inspired to try making a risotto without the traditional arborio rice after my trip to Mo-Chica. I had some farro sitting around my pantry for a while so this was a great way to use it up. This very creamy risotto gets a salty and smoky punch from bacon with the lusciousness of the fried egg. Peppery arugula keeps the dish from feeling overwhelming. The leftovers help up surprisingly well for a couple of days and the dish is good with either a poached or fried egg. I prefer the texture of a fried egg. I am definitely an "alternative" risotto convert now!

One year ago: Bacon Lettuce Peach Sandwich
Two years ago: Chicks with Knives Hatchi Dinner at Breadbar
Three years ago: Vaca Frita and Croquetas de Jamon
Four years ago: Slow Food Nation

Bacon and Egg Farro Risotto
(Adapted from Oui, Chef)

Makes 2-4 servings

4 slices bacon, cut into lardons
1/2 small yellow onion, chopped
3/4 cup farro, soaked for 8 hours and then drained
2 tablespoons dry white wine
2 cups chicken stock
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
2 cups arugula leaves
Salt and pepper to taste
2-4 poached or fried eggs

Cook the bacon in a large skillet heated over medium-high heat until crisp. Remove the bacon from the pan with a slotted spoon and drain on towels. Add the onion to the pan and cook in the bacon fat until it has softened, about 5 minutes. Meanwhile, heat the chicken stock in a sauce pot until it is simmering.

Add the farro and white wine to the skillet with the onion, stir to combine. Add the heated chicken stock to the pan a half cup at a time until the stock is mostly absorbed between additions. Stir often until the farro is tender and suspended in a thick, creamy liquid. Add the Parmesan and butter to the pan and stir well to combine. Stir in the arugula and remove the pan from the heat. Season to taste with salt and pepper.

Serve the risotto warm topped with a fried or poached egg.

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vanillasugarblog said...

we can ALWAYS count on your making the perfect egg.
each and ever time.
mine aren't that good.
you even poach them perfectly too.

Gastronomer said...

I'm a big fan of barley risotto! Poor man's farro ;-)

Banana Wonder said...

MMm yeah, I am thinking breakfast magic here. Love the barley use.

Joanne said...

I've done barley risotto before and I love the texture even more than arborio rice! I bet I'd love farro too. Especially with an egg on top!

Unknown said...

farro is one of my favorites, and i top pretty much anything with an egg, so this is a winner in my book :) looks perfect! although, perhaps it needs a dollup of tomato jam on top...

marla said...

I always love the fried egg on top!

Allison [Girl's Guide to Social Media] said...

I support defiling!! This farro risotto looks great.

susan said...

this is so right up my alley!

test it comm said...

Now this is how you do risotto! I like the egg on top!

aida mollenkamp said...

I love that this recipe is an oxymoron b/c it sounds like a delicious oxymoron for sure!

Olga @ MangoTomato said...

well, it has an egg on top, so you know I LOVE it! :)

once I made a fake risotto with orzo and it was really easy.

Unknown said...

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