1 qt s
tock (chicken, vegetable, tomato cheese)
2 Tbsp olive oil
1 small onion, finely diced
1 Tbsp garlic, minced
2 Tbsp European unsalted butter
1 1/2 cups arborio, carnaroli, or other short grain rice
1 cup Parmesan, grated or goat or blue cheese
2- 2 1/2 cups marinara
6 farm fresh eggs
6 strips crispy bacon or other meat
2 cups hardy greens (spinach, kale or chard)
1 Tbsp oil for sautéing greens
fresh flat leaf parsley, chopped, for garnish
salt and pepper, to taste
Servings: 6, ½ cup servings
Preparation Time: 20 minutes
Cook time: 30 minutes
- Gently brown butter in sauce pan over medium heat. Sauté onions and rice until onions are soft and rice is gently browned. Add garlic and cook a few more minutes.
- Ladle in stock to barely cover the rice. Simmer uncovered and add more stock as needed until the risotto is almost al dente, but is still a little crunchy. Remove from heat. The idea is to get the risotto to a stage where you can add a bit more stock and finish it in ten minutes or less. Risotto is best enjoyed right when finished and not after sitting for any amount of time.
- While the risotto is simmering, prep toppings. Cook bacon until crispy, drain, cool and crumble. Prep greens (wash, trim, chop) and set aside. Heat marinara. Heat water with 1 teaspoon vinegar for poaching eggs.
- When ready to finish and serve, place risotto back on the heat, add a bit more stock and cook until done. Lightly sauté greens in oil. Season with a sprinkle of salt and pepper. Poach eggs. When risotto is finished stir in a ½ cup of cheese and half the bacon.
- To assemble: portion risotto into dishes, top with greens, marinara and place egg on top. Garnish with a bit more meat, cheese and chopped parsley.
*Note: This dish varies throughout the year as we use as many local and sustainable ingredients as possible. We feature seasonal produce from area farms to ensure optimal quality. This means that the combination of ingredients is hardly the same. So be creative and use what you have on hand!