Blt Risotto Recipes
BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
BLT RISOTTO
something I wanted to try and did not want to loose This isn't your traditional BLT combo - this risotto contains bacon, leek and tomato.
Provided by Sonya01
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 674.3, Fat 38.3, SaturatedFat 16, Cholesterol 69.9, Sodium 698.6, Carbohydrate 60.5, Fiber 4, Sugar 5.1, Protein 18.9
MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
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