Ingredients

  • 5 1/2 cups Low Sodium Chicken Broth
  • 1/2 cup White Wine
  • 6 Rashers Bacon
  • 1 cup Red Onion
  • 10 ounces Black Rice (by weight)
  • 2 tablespoons Parmesan Cheese, Grated
  • 6 Eggs
  • To taste - Salt and Pepper

Instructions

Risotto

  • Combine chicken broth and white wine in large saucepan and bring to a low simmer. Pop a lid on and keep it simmering on the back burner for later.
  • Cut bacon into 1/2 inch pieces and and toss into a 3-4 qt heavy-bottomed pan, pre-heated to medium. Stir occasionally until the bacon is crispy, then remove with slotted spoon to a drain on a paper towel lined plate.
  • Add the chopped red onion to the hot bacon fat and sweat over medium heat until soft, about 4 minutes.
  • Add in black rice, and stir for 1-2 minutes.
  • Now begin the slow, long process of turning rice into risotto. One ladleful at a time, add the simmering broth-wine mixture to the rice, stirring until it is absorbed. Then repeat. Though it speeds up towards the end, this process will take somewhere around 30 minutes. It's worth it, I promise.
  • Once all the liquid is absorbed, you should be left with a creamy sauced texture and perfectly cooked rice. Add parmesan cheese and bacon, then season with black pepper to taste. (It probably won't need any more salt)

Poached Eggs

  • For every egg you are poaching, put a small prep bowl or custard cup into a large, shallow pan. Fill the pan with water until just covering the bowls.
  • Heat the pan over medium heat until you start hearing the bowl/cups rattle against the bottom of the pan. (If you've got a thermometer handy, we're looking for a water temp of 190ºF)
  • One at a time, carefully crack the eggs into another small bowl or a ladle, from which you can then ease each into a custard cup in the water. Keep track of what time each egg goes in. They should poach for 4 minutes.
  • After 4 minutes, remove the custard cup with the egg in it. Using a spatula or spoon, gently loosen the edges of the egg from the cup and roll it onto your risotto.
  • The poached eggs can be made up to a day ahead and kept in a bowl of ice water. Then, when you're ready, just ease them into some simmering water for a minute or two to warm up.

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