#SundaySupper: You say it’s your birthday!

Now you have that song stuck in your head-don’t you?

#SundaySupper is two!

Sunday Supper Movement

I wish that I’d been there the first week but am I ever glad to have joined when I did.

This week is all about birthdays and I’m going to share a recipe that I LOVE and always think of as birthday food.  

You see, we’re pretty down-to-earth people here and being such birthdays are just not really celebrated during the week.   Weeks are busy and wonderful and birthdays need special treatment that a week night just does not lend itself to. The BIG deal is made on the weekends We always have something yummy on the day and cake (or pie or whatever the treat the birthday person loves) on the family birthday plate but it needs to fairly quick to get together.

Risotto is perfect for a weeknight birthday dinner. Creamy, quick but seemingly decadent.  

This reminds me of the most fabulous bacon and eggs that you have ever had.

Chunks of pancetta are sauteed until just started to release their flavour

baconrisotto1

before you add your rice, garlic and peppers. In the spirit of the New Year I decided to use brown arborio rice and it was super lovely but the regular white is just as nice and easy to find.

baconrisotto2

 

Once the rice is coated (about 30 seconds of stirring, add white wine.  Non-drinker?  Just use a good quality stock all the way through.  Slowly adding stock and letting the rice absorb a bit at a time creates the creaminess that is so lovely in risotto.

baconrisotto3

 

After 30 minutes of adding a bit of stock, letting the rice absorb, adding a bit of stock, letting it be absorbed… I know, just like magic.

Now this is super tasty especially with parmesan stirred in.

baconrisotto4

How can you improve it? Place in pretty serving bowls, make an indentation in the middle and top with a fat, ochre coloured egg yolk.

baconrisotto5

Stir into the risotto and celebrate.

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PS Let’s talk egg yolk for a second.  In this recipe the risotto is really hot and the egg yolk cooks once it’s stirred into the dish.  HOWEVER, it will still be slightly undercooked.  If you are are expecting or have any sort of compromised immune system I would not add the egg. In all likelihood you’ll never, ever have a problem but…food is fun and luscious and lovely but not worth a risk.

#SundaySupper: Bacon and Egg Risotto
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ⅔ cup chopped pancetta (or bacon)
  • 2 garlic cloves (minced)
  • ½ cup chopped red pepper
  • 1½ cup arborio rice
  • ⅔ cup white wine
  • up to 3 cups chicken stock
  • pinch crushed chilli
  • ¾ cup shredded parmesan
  • 1 egg yolk for each serving (this makes a nice dinner serving size for 4 folks)
Instructions
  1. Saute pancetta and garlic together until bacon grease starts to appear. Add rice and peppers and saute until grains are coated. Add in wine and let rice absorb the liquid. Add in the chicken stock a ladle at a time until the rice is tender and creamy. Stir in the chilli and parmesan. Portion out, make an indentation in each serving and add the egg yolk. Before enjoying, stir the egg yolk into the dish and serve with more parmesan.

 
Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
 

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Comments

  1. oh how I love a good risotto!!! this looks fabulous! yum!

  2. What a great risotto dish for such a special day. Thank you for sharing =)

  3. That egg is so beautiful and the fact that it cooks with the risotto…well, I can just imagine the creamy, rich dish that results. Yum!

  4. Well, what an intriguing method with the egg yolk! Must try.

    I have loved being a part of Sunday Supper, and cooking along with everyone each week.
    Cheers to another great year!

  5. I have become SUCH a fan of making risotto at home. The time and love that it takes to create the dish is special. I have never added an egg yolk into mine though – I HAVE to try it this way!!!

  6. Oh my goodness… did you make this just for me? I am obsessed with topping a runny egg on my favorite recipes! I am also obsessed with china and the one in this picture if gorgeous!

    • I did! And I have your wine poured right now. I’m a dish addict too. These are my FIL’s china. I love it too.

  7. Oh, my gosh, your risotto looks scrumptious! Thanks so much for bringing it to the SS celebration this week!

  8. I thought I loved risotto before however I can see I haven’t had it with the divine addition of an egg yolk added and stirred in to complete the dish. How wonderful!

  9. What a fabulous looking risotto!! I love the runny egg the most, it is like a delicious sauce onto it’s own, YUM!!

  10. A comfort food in Japanese home-style cooking is raw egg mixed into white sticky rice. So your risotto is an elevated supper that I would gobble up in seconds! Uh, I should say savor slowly =) Thank you for sharing the recipe, Jane!

  11. What a fun idea for risotto! I wouldn’t know whether to eat it for breakfast or dinner! Maybe both!

  12. I love risotto, but have never tried it with an egg! Great way to add protein!

  13. Love Risotto and the pancetta and peppers sound great!The egg yolk is the icing on the cake :) Its been a pleasure cooking Sunday Suppers with you!

  14. You had me at runny egg! One of my faves

  15. I’ve definitely never had a breakfast risotto before, what a great idea!

  16. I love risotto already so much and I now can’t wait to try it with a runny egg.

  17. Egg yolk makes such a great creamy sauce. I love this dish!

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