Here's my interpretation of that dish.
Fried Egg On Top of Bacon and Pea Risotto
- 1/2 tbsp butter
- 2 strips of bacon, diced small
- small onion, chopped fine
- 2 tsp chopped garlic
- 1 3/4 cup Aborio rice
- 5 cups of chicken broth, low sodium
- 1/2 cup of white wine
- kosher salt and freshly ground pepper
- 1 cup of organic frozen peas, thawed to room temperature
- 2 tbsp canola oil
- free range large eggs
- Parmagiano Regiano
Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.
In the same large pot, add the onions to the hot bacon grease and cook over medium heat for about 4 minutes, stirring occasionally until onions are softened. Add garlic and cook for 30 seconds more, stirring occasionally.
Add the rice and stir frequently for 2 minutes until it is well coated and is starting to become translucent.
Add the hot broth, 1 cup at a time and cook, stirring constantly with a wooden spoon, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy.
Season to taste with salt and pepper. Stir in the peas.
Heat up the canola oil in a non-stick frying pan over medium-high heat. When the pan is very hot and oil is glistening but not yet smoking, fry the eggs to your liking. I do one per person. I like my edges crispy and yolks a bit runny.
Plate your risotto into a shallow bowl, one for each person and top with a fried egg. Sprinkle each egg with some salt, pepper, some crispy bacon pieces and Parmagiano Regiano. Serve immediately.