This recipe is part of my new Cooking for One series. On the first Sunday/Monday of each month, I’ll post a simple yet satisfying meal that is perfectly portioned for people cooking for themselves.
Risotto is Shawn’s favorite, but I cook it for myself from time to time as well. It may seem like a fussy dish, but if you use a pan with plenty of surface area, a single-sized portion cools up in no time.
The last few weeks have been cold and damp, and I’ve been craving comfort food. I came up with this recipe one rainy night when I hadn’t been to the grocery store and didn’t feel like leaving the house..Luckily, I know that as long as I have risotto rice in the cabinet, a satisfying meal is never far away!
Kale has been one of my favorite risotto mix-ins lately – it contributes a deep, earthy flavor to the rice and breaks up the texture to keep the dish from being too dense. I really love the way it paired with the crispy bacon in this recipe! Crowned with a runny yolked fried egg, this was easy enough to make for myself and delicious enough to serve to a crowd. It was a great reminder that just because I’m stuck cooking for just myself some nights, it doesn’t mean I can’t eat well!
- 1 slice thick-cut Bacon
- 2 cups Vegetable Stock, or water
- 1/4 cup finely chopped Onion
- 1/2 cup Arborio Rice, or other medium-grain risotto rice
- 1/4 cup White Wine
- 2 cups loosely packed Kale, chopped
- 1 teaspoon Butter
- 1 large Egg
- Coarse salt and freshly cracked Black Pepper for serving
- Place the bacon in cool skillet set over medium-low heat. Cook, allowing the fat to slowly render out of the bacon, for 8-10 minutes, or until crisp. Remove the bacon and let drain on a paper towel. Discard all but 1 tablespoon of the rendered fat (or save the fat for another use).
- Bring the vegetable stock or water to a simmer in a small saucepan set over medium-high heat. Reduce heat to low to keep warm.
- Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until soft – about 5 minutes. Add the rice to the skillet. Stir so that each grain of rice is coated with bacon fat/ onion – the rice will appear glossy. Cook the rice for 3-4 minutes, or until it is translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
- Add 1 cup of the warm stock. Stir constantly until all of the stock has absorbed into the rice. Continue this process, adding the stock 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes.
- Crumble the bacon. Stir the bacon and kale into the risotto – the heat from the rice will wilt the kale and it will be easier to stir in after a few minutes.
- Heat the butter in a small skillet over medium-high heat. When the butter is melted, crack in the egg. Cook until the whites of the egg are just set (3-4 minutes). Serve the risotto on a plate topped with the fried egg. Season to taste with salt and pepper.