Risotto Brunch Bowl
- Prep Time: 30
- Total Time: 30
- Yield: 2 bowls
- 6 strips bacon
- 1/3 cup diced portobello mushrooms
- 1 package Alessi Risotto con Broccolini (6.5oz)Add
- 2 1/4 cups hot water
- 1 tablespoon butter
- tablespoon 2 large eggs
- tablespoon Alessi Sea Salt and Black Peppercorns, to taste
While the risotto is cooling, heat the skillet to medium heat and add both eggs. Cook until desired doneness.
Once boiling, add butter and entire package of Alessi Risotto con Broccolini. Stir while boiling for one minute.
In a large skillet over medium-high heat, cook bacon until crispy. Remove and set aside on paper towels to drain grease.
Add mushrooms, cooking over medium heat, until softened. Transfer mushrooms to a medium sized sauce pan and add hot water, bring to a boil. Set large skillet aside, you will use it again to fry the eggs.
Cover saucepan tightly. Reduce heat to simmer and cook undisturbed for 18 minutes. Remove from heat and allow to cool uncovered for 3 minutes.
Divide risotto among two bowls, top each bowl with a fried egg, salt and pepper. Serve with bacon on the side. Enjoy!
Featured on: The Novice Chef