Bacon and Egg Risotto

Print Save Bacon and Egg Risotto Recipe Embed Ingredients 3 slices Center Cut Bacon, chopped 1/3 cup Chopped Onion 3/4 cup Arborio Rice 3 tablespoons Dry White Wine 1 1/2 cups Chicken Broth 2 Eggs 2 tablespoons Grated Parmesan Cheese salt and pepper, to taste Chives, for garnish Directions Turn your pressure cooker to "sauté" and add the bacon. Cook until fat starts to render and bacon is crisping, about 5 minutes. Stir in the onion and cook 2-3 minutes more. Stir in the rice and sauté 1 minute. Pour in the wine and stir, scraping up any bits from the bottom of the pan. Once the wine has been absorbed, pour in the chicken broth, stir, and place the lid on. Make sure the valve is set to "seal", and change setting to Manual. Set the timer for 5 minutes. Once the rice has been brought to pressure, cook the eggs to your liking, such as sunny side up, over easy, or poached. When the rice is done cooking, release the pressure and remove the lid. Stir in the Parmesan and salt and pepper. Divide between two plates, add the cooked egg, and sprinkle with chives.  Notes You can make this risotto the traditional way, if you like. Simply use a sauté pan instead of the Instant Pot. Keep the broth simmering as you add it in batches, stirring as the rice soaks up the liquid. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Le Creuset Revolution Spatula Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2s13yF6 Food Fanatic