Hello, brunch lovers!

Today we have a beautiful beer & bacon breakfast risotto to share! It also has caramelized onions and pepper jack cheese. Yum, yum!

I’ve actually had the idea of a breakfast – or brunch, if you will 😉 – risotto shifting around in my brain for a long time, but it wasn’t until this past week that I figured out how to make it work – BEER and BACON, of course! They’re the golden ingredients.

Although this dish does take some prep time – it is risotto after all – it’s one of those oh-so-good, homey, comforting meals that your belly and guests will both agree is worth the time and effort. Plus – and I always say this when it comes to risotto, so please forgive my repetitive ways – there’s extra booze at the end of that bottle, and it’s just a-calling your name! Risotto perks!!!

This brunch inspired risotto has all the traditionally wonderful qualities of the dinner time original, with just a little more flare and spunk. The spunk comes from the beer and the pepper jack cheese. They’re amazing together! And the bacon and onions are like little bites of pure flavor gold. The poached eggs on top are the final touch and really make this meal shine!

Beer & Bacon Breakfast Risotto – Baker by Nature

Ingredients:

3 tablespoons olive oil

1 large onion, thinly sliced

4 ounces bacon, chopped into 1/4 inch pieces

2 cloves garlic, minced

8 ounces beer (I used a Brooklyn Lager – SO good)

2 cups arborio rice

4 cups chicken stock

1 cup water

1 cup pepper jack cheese, shredded

Salt and pepper to taste

4 eggs, poached

Instructions:

In a small pot combine the chicken stock and water and place over a medium high flame. Bring stock mixture to a simmer, then reduce heat to keep warm.

In a large dutch oven or heavy bottomed pot heat olive oil over medium flame. Add onion and cook – stirring occasionally – for 12-15 minutes, then add bacon and cook for another 10. At this point your onions should be golden and your bacon cooked but not crisp. Add garlic and cook for another minute. Add beer and simmer for 2 minutes. Add rice and stir to coat the grains. Add enough stock to cover the rice, and simmer – stirring constantly – until the liquid is almost completely evaporated, then add another ladle of broth. Continue this process until the broth is gone. Remove from heat and stir in cheese. Plate risotto and top with poached eggs.

Serve right away!