Breakfast Risotto
This risotto is a take on a good old fashioned breakfast fry-up, with tomatoes, mushrooms, sausages, bacon and even egg (if you want). You can use whatever breakfast-style ingredients that you have on handThe joy of making the fry-up into a risotto is that you can stretch any ingredients that you may have so much further. A couple of sausages, a rasher or so of bacon, a small handful of mushrooms and an egg or two that wouldn’t generously feed more than one or two can do a loaves and fishes, and satisfyingly feed quite a group. I have called this risotto a brekkie risotto but it is delicious at any time of the day (or night). By the way, the sausages are poached in the stock, so the risotto is lower in fat than it would have been frying the sausages in oil.
Ingredients:
- 1 tbsp butter
- 1 onion, finely chopped
- 3–4 mushrooms, sliced
- 2–3 rashers bacon, chopped
- 3 sausages (try Italian)
- 1 tbsp tomato paste
- 6 cups chicken or vegetable stock, simmering
- 2 cups Arborio rice
- A small handful of grated cheese
- A couple of eggs
In a large frypan, melt the butter over a medium heat. Add the onion and bacon to the pan and cook until the onion is softened. Place the sausages into the pan with the onion and bacon and add a couple of cups of the simmering stock. Cover the pan and simmer for five to 10 minutes, until the sausages are cooked through. Remove the sausages from the pan and cut up into pieces. Return the sausage pieces to the pan with the bacon, onion and stock as well as the sliced mushrooms and tomato paste. Stir well to combine the ingredients.
Now add the Arborio rice to the pan and stir thoroughly, until the rice has absorbed the liquid in the pan. Continue to add the stock, a cup at a time, stirring until the rice has absorbed the liquid. When the rice is tender, with just a hint of a bite to it, add the cheese to the mixture and stir through.
If you want to include eggs in your breakfast risotto, make a couple of wells (hollows) into your risotto. Carefully break an egg into each hollow, cover the pan with a lid and, over a very low heat, continue to cook until the eggs are to your liking.
>Serve straight away, family style, with the pan on the table, allowing everybody to dish up their own.
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