Risotto Brunch Bowl

Morning, Slowed Down and Savored

Brunch has a particular quality of permission to it — the sense that the morning has agreed to stretch itself a little wider, to make room for something more considered than toast. Risotto, stirred slowly and finished with care, belongs in that unhurried space. There's something quietly subversive about bringing it to the breakfast table: the soft give of each grain, the earthy depth of mushroom, the richness of an egg broken over the top. It transforms a simple morning into something worth sitting still for.

Ingredients

• 6 strips bacon
• 1/3 cups diced portobello mushrooms
• 1 package Alessi Risotto con Broccolini (6.5oz)
• 2 1/4 cups hot water
• 1 tablespoon butter
• tablespoon 2 large eggs
• tablespoon Alessi Sea Salt and Black Peppercorns, to taste

Instructions

1. While the risotto is cooling, heat the skillet to medium heat and add both eggs. Cook until desired doneness.
2. Once boiling, add butter and entire package of Alessi Risotto con Broccolini. Stir while boiling for one minute.
3. In a large skillet over medium-high heat, cook bacon until crispy.
4. Remove and set aside on paper towels to drain grease.
5. Add mushrooms, cooking over medium heat, until softened.
6. Transfer mushrooms to a medium sized sauce pan and add hot water, bring to a boil.
7. Set large skillet aside, you will use it again to fry the eggs.
8. Cover saucepan tightly.
9. Reduce heat to simmer and cook undisturbed for 18 minutes.
10. Remove from heat and allow to cool uncovered for 3 minutes.
11. Divide risotto among two bowls, top each bowl with a fried egg, salt and pepper. Serve with bacon on the side. Enjoy!
12. Featured on: The Novice Chef