Best New Restaurants in St. Louis" list and, on the months I don't visit a restaurant, attempt to recreate something off of the menu. We're calling it 2012 Eat and Repeat. I oohed and aahed over our January visit to Salt and had no idea which of the fabulous dishes we'd tried I'd end up recreating. Would it be the chocolate brulee? The butternut squash soup? The pig's tongue? Umm no, definitely not the pig's tongue.
Spring Green Risotto or Creamy Vegetable & Edamame Risotto.
One Year Ago: Split Pea Soup (similar to the Split Pea and Barley soup I just posted, but with bacon!)
Two Years Ago: White Chicken Chili
Bacon and Egg Risotto
-5 cups chicken broth
-1 1/4 cup arborio rice
-5 slices bacon, diced
-1 cup onion, diced
-1 tsp crushed garlic (I used garlic paste from Trader Joe's)
-1 tbsp butter
-1/4 cup green onions, chopped
-1/2 cup Parmesan cheese
-salt & pepper, to taste
-3 or 4 egg yolks
1. In a large saucepan, heat chicken broth until simmering. In a second saucepan, melt butter over medium heat. Add onion and cook until translucent (4-5 minutes).
2. Add diced bacon to the onion skillet and cook, stirring occasionally, until bacon is browned and beginning to crisp. Add garlic and rice and stir for a few minutes to toast the rice.
3. One half cup at a time, add the warmed chicken broth. Stir frequently (you don't need to stir continuously though) until each half cup of broth is absorbed. Repeat until all broth has been added to the risotto and it begins to thicken.
4. Stir in white wine, cheese, and green onions. Remove from heat and season with salt and pepper.
5. Immediately divide risotto amongst bowls and top with an egg yolk. Carefully break the yolk and mix it in with the risotto.
This post is linked to Eat at Home.