Savory Breakfast Risotto

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Unsalted butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Eggs (4 large)
• Chicken broth (4 cups, low-sodium preferred)
• Arborio rice (1 cup)
• Bacon (4 slices, chopped)

Instructions

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain it on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
2. In the same skillet with the reserved bacon fat, add the Arborio rice and toast it for 2-3 minutes, stirring frequently until the rice is lightly golden.
3. Gradually add the chicken broth to the rice, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding the next ladle. Continue this process until the rice is tender and creamy, approximately 18-20 minutes.
4. While the risotto is cooking, in a separate non-stick skillet, cook the eggs sunny-side up or to your desired doneness. Season with salt and pepper.
5. Once the risotto is creamy and the rice is al dente, stir in the butter and grated Parmesan cheese until melted and well combined. Adjust seasoning with additional salt and pepper as needed.
6. To serve, spoon the risotto onto plates and top with the cooked eggs and crumbled bacon. Garnish with extra Parmesan if desired.