Poached Egg over Bacon Black Risotto (Adapted from Jill Duple & Alton Brown)

By • July 6, 2012 • 0 Comments



Author Notes: Black rice gives this hearty risotto a fruity earthy quality it's white and brown cousins can only dream of. The addition of creamy poached eggs compliments the thick risotto's texture and flavors, making the whole dish a great round flavored, warm delightPhillipBrandon

Serves 6

Risotto

  • 5 1/2 cups Low Sodium Chicken Broth
  • 1/2 cup White Wine
  • 6 Rashers Bacon
  • 1 cup Red Onion
  • 10 ounces Black Rice (by weight)
  • 2 tablespoons Parmesan Cheese, Grated
  • to taste Salt and Pepper
  1. Combine chicken broth and white wine in large saucepan and bring to a low simmer. Pop a lid on and keep it simmering on the back burner for later.
  2. Cut bacon into 1/2 inch pieces and and toss into a 3-4 qt heavy-bottomed pan, pre-heated to medium. Stir occasionally until the bacon is crispy, then remove with slotted spoon to a drain on a paper towel lined plate.
  3. Add the chopped red onion to the hot bacon fat and sweat over medium heat until soft, about 4 minutes.
  4. Add in black rice, and stir for 1-2 minutes.
  5. Now begin the slow, long process of turning rice into risotto. One ladleful at a time, add the simmering broth-wine mixture to the rice, stirring until it is absorbed. Then repeat. Though it speeds up towards the end, this process will take somewhere around 30 minutes. It's worth it, I promise.
  6. Once all the liquid is absorbed, you should be left with a creamy sauced texture and perfectly cooked rice. Add parmesan cheese and bacon, then season with black pepper to taste. (It probably won't need any more salt)

Poached Eggs* (Alton Brown's Method)

  • 6 Eggs
  1. For every egg you are poaching, put a small prep bowl or custard cup into a large, shallow pan. Fill the pan with water until just covering the bowls.
  2. Heat the pan over medium heat until you start hearing the bowl/cups rattle against the bottom of the pan. (If you've got a thermometer handy, we're looking for a water temp of 190ºF)
  3. One at a time, carefully crack the eggs into another small bowl or a ladle, from which you can then ease each into a custard cup in the water. Keep track of what time each egg goes in. They should poach for 4 minutes.
  4. After 4 minutes, remove the custard cup with the egg in it. Using a spatula or spoon, gently loosen the edges of the egg from the cup and roll it onto your risotto.
  5. *My wife and I were able to tag-team with one of us starting the eggs while the other finished up risotto. If you're cooking for yourself (or trying to impress someone) the poached eggs can be made up to a day ahead and kept in a bowl of ice water. Then, when you're ready, just ease them into some simmering water for a minute or two to warm up.
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