I don’t know about you, but I LOVE breakfast for dinner. I’m pretty sure I lived on breakfast sandwiches through most of college (well, that and Kraft macaroni and cheese). I’m also a fan of risotto. Oddly, I was craving both one night. That’s when.. lightbulb. Why not make a breakfast risotto?
In my opinion, white wine isn’t the breakfastiest of alcohols. So, What to do, what to do. BEER! I mean, beerios are totally a breakfast staple, right? Okay, okay.. Maybe not, but the malty goodness seemed to be the perfect solution.
So now I present to you Breakfast Beer Risotto. And it’s frickin’ delicious.
- 1 1/2 cups arborio rice
- 1/2 large onion, diced
- 3-4 cloves of garlic, chopped
- BEER! (I used an Independence Bootlegger Brown)
- 3-4 eggs (more if you suck at poaching, like me)
- 4 cups of chicken stock
- cheeeeeeseeeee (I used pecorino because that’s what was in my fridge)
- Start by putting the chicken stock in a pot and bringing to boil. Reduce heat and maintain a simmer. While the chicken stock is coming to a boil – prep it up! Dice the onions and finely chop the garlic.
- Slice several pieces (5-9) of bacon to form short strips and brown to desired crispiness. Remove the bacon to a plate with paper towels to remove excess fat. Reserve a few tablespoons of fat in the pan to soften the onions (about 2 minutes) and then the garlic (approximately 2 additional minutes). Add the arborio rice and toast for yet another 2 minutes or so.
- Add 2 cups of beer and stir occasionally until the liquid is fully absorbed. Then ladle enough stock into the pan to cover the rice. Maintain a simmer and stir occasionally until the stock is absorbed. Now it gets repetitive – continue to add enough stock to cover the rice, stir, wait until absorbed, repeat. After about 20 minutes or so (yes, it’s a slower and more involved cooking process) the rice should be al dente and good to go.
- Season with salt and pepper. I also added rice vinegar (it’s the only acid I had on hand) to further season. The vinegar brought another layer of flavor to the party, but use sparingly. Don’t forget the cheese! Grate enough to taste. I use a microplane because the cheese melts faster that way.
- Here comes my favorite part (multi-tasking is beautiful):
- Fill the stock pot with water for poaching eggs. Do you suck at poaching eggs like me? This is the easiest way I have found to create nearly perfectly poached eggs.
- Throw your favorite veggies in the oven. I tossed some asparagus in olive oil and seasoned with salt and pepper. Once ready, I topped with fresh lemon juice.
- Cook additional bacon!
- Turn the burner back on to warm up the yummy risotto and get ready to assemble some delicious dishes. Risotto on bottom. Poached egg on top. Add a slice of bacon and a side of veggies and top with additional cheese and freshly grated pepper.
It’s like heaven on a plate and goes best when served alongside a craft beer.
Slightly classier than beerios.. (and far tastier)