Blt Risotto Recipes

25 BEST EASY AND CREAMY RISOTTO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS

Steps:

• Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
• Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
• Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
• When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
• Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.
• Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.

BLT RISOTTO

Steps:

• Remove tail ends of bacon rashers, roll up and secure with a toothpick. Place in the fridge until needed. Dice remaining bacon.
• Preheat oven to 200°C Place stock in a pan over medium-high heat and bring to the boil. Reduce heat to low and simmer.
• Heat oil in a pan over medium heat. Stir leek and diced bacon for 2-3 minutes, until leek is soft and bacon starts to colour. Add garlic and rice, and stir for 2 minutes. Add wine and stir until absorbed. Add stock a ladleful at a time, stirring until absorbed between additions, until rice is al dente (this should take about 15 minutes).
• Meanwhile, place tomatoes and bacon curls on a baking tray, drizzle with oil and season tomatoes. Roast for 10 minutes or until tomatoes are just soft and bacon is crisp. Set a few tomatoes aside. Remove stalks from remaining tomatoes and stir into risotto with grated parmesan and parsley, then season. Serve risotto topped with butter and garnish with tomatoes, bacon curls and shaved parmesan.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!