We love risotto so much that we could eat it at every meal of the day – including breakfast. A friend of the farm, Jessica Dawson, shared this recipe with us. We think it’s perfect for a cozy fall brunch. 

Jessica Dawson is a chef, teacher and writer. She spent six years in some of the United State’s most elite Michelin kitchens before working as an America’s Test Kitchen Host, teaching thousands of people the science of cooking. Jessica travels to learn about food, writes the website Jessica Hits the Road and is the owner and co-founder of Kitchen Sisters Cooking School offering virtual classes to a global audience.

Breakfast Risotto
Serves: 5

Ingredients

6 pieces bacon 

10 oz breakfast sausage, casing removed and cut into pieces

1 onion, chopped

2 garlic cloves, sliced
salt, to taste 

1 cup Tenuta San Carlo rice

2/3 cup white wine

2 bay leaves

1 teaspoon dried oregano 

4 cups chicken stock 

1 cup spinach

2 cups zucchini, chopped 

2/3 cups Parmigiano Reggiano 

5 eggs, poached*

flaky salt, optional

Instructions

In a large saucepan, fry bacon until crispy on both sides. Remove from the pan, leave 2 tablespoons of fat in the pan. Pour out the additional fat and reserve for other recipes.

Add sausage to the pan and fry for 2-3 minutes. Add chopped onion, sliced garlic and a sprinkle of salt. Cook for about 4 minutes or until limp. Stir in the rice and add the wine, bay leaves and oregano. Cook for another 2 minutes or until wine evaporates. 

Add chicken stock, spinach and zucchini. Cook on medium-low heat for 15-20 minutes, stirring occasionally until only a tablespoon or two of liquid remains. Remove from heat, discard bay leaves and add parmigiano reggiano. 

To serve: Spoon the hot risotto onto a plate. Use a spoon to create an indent in the center for the poached egg. Using your hands, break the bacon into pieces and sprinkle a generous helping around the egg. If you have any kind of flaky salt, sprinkle on top of the egg and serve!

*bring a pot of water just below a simmer. Crack an egg into a small ramekin and set aside. Using a spoon, stir the water in the pot until there’s a whirlpool. Immediately put the ramekin just above the water and gently tip to drop the egg into the swirling water. Cook for about 2 minutes. Remove from water with a spoon & serve. 

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