Rice deserves respect… main dish respect. Create an unforgettable meal with this Gluten-Free Bacon, Egg, and Cheese Corn Risotto!
People. I’m guilty. Like
Oh wait. I was a short fat kid that couldn’t run or jump. Makes sense actually.
But rice. It’s got everything going for it. Super versatile. Liked by virtually every cuisine on the planet. And yet there it is, in my pantry, not getting any love. And when it does, it’s an after-thought. A silly little side dish or just a filler I use to pile the main attraction on top of.
It’s time to Rethink Rice. And that time is now. Who’s with me? (this is the point when you all let out a collective “ooh-rah,” which signals me that you are indeed with me and on my side).
I don’t know why it’s taken me so long to finally try making risotto. I love risotto in restaurants. It transforms rice into this creamy, luscious superstar of a meal… and guess what? It’s really not as hard as someone along the line may have scared you into thinking.
The key is have your ingredients prepped and ready to go. You can do this. I believe in you 😉
And let’s talk about ingredients. This isn’t some ordinary boring risotto. Put on your big boy pants, because I’m bringing some serious flavor to this party. I’m talking about corn. Bacon. Cheese. And… are you ready? A perfectly poached egg with that glorious runny yolk. It adds an extra layer of creamy luxury to the risotto.
Everyone always boasts that bacon makes everything better (it does). But so does a runny yolk. It’s true. Google it (don’t).
Little secret? I actually didn’t poach my egg. I used my new sous vide kitchen toy. It’s so much fun, and gives you super precise eggs every time (I do mine for 13 minutes at 75C) . But don’t fret about that… just go with a regular poached or even sunny-side egg. The key is a runny yolk.
You need that runny yolk.
Oh, and did I mention jalapeno?
Yup, that’s right. This risotto was totally done up right with the RiceSelect Arborio Blend™ with Jalapeno. It gives the risotto that signature creamy texture plus a little kick I crave. Of course you can use their regular Arborio rice as well, but I personally love a bit of heat. That’s just how I roll.
RiceSelect produces a great line-up of rice… Arborio, Arborio Blend™ with Jalapeno, Arborio Blend™ with Mushrooms, and their signature Texmati® White Rice. I’m thinking you can make some crazy savory risottos with that mushroom one… it’s next on my list.
Something I really, really dig about RiceSelect? It’s grown, milled, and packaged right here in the USA and have no GMO’s. I’ll repeat. No GMOs!
Bacon, Egg, and Cheese Corn Risotto
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 1x
- 8–10 strips bacon
- 5 cups corn stock* (recipe beow)
- 2 large shallots, finely chopped
- 1 1/2 cups RiceSelect Arborio Blend™ with Jalapeno**
- 3/4 cup dry white wine
- 2 ears fresh corn kernels (or 1 cup frozen corn)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly grated good-quality parmesan cheese***
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh chives
- 4 poached eggs****
for the Corn Stock
- 6 to 8 corn cobs (kernels removed and reserved for another use)
- 1/2 yellow onion, roughly chopped
- Few spings parsley
- Few sprigs thyme
- 1 bay leaf
- 4 peppercorns
- Cook bacon in a medium pan until golden brown and crispy. Remove to a paper-towel lined plate. Once cool, crumble bacon into bite-sized pieces. Reserve 3 tablespoon of the bacon grease in pan.
- Heat corn stock (or chicken/vegetable stock if using) in a small pot over medium heat until it reaches a low simmer. Lower heat a bit to maintain a very low simmer.
- In a larget skillet, heat 3 tablespoons of the bacon grease over medium heat. Add shallots, season with Kosher salt, and cook for 3-4 minutes, until softened and translucent. Add rice and cook, stirring frequently, until coated in the bacon grease and a bit opaque, about 2 minutes.
- Stir in wine, season with Kosher salt and freshly ground black pepper, and cook until wine is fully absorbed by rice.
- Reduce heat to medium low. Add stock 1/2 cup at a time, stirring frequently, adding more stock as rice absorbs the liquid. After about 8 to 10 minutes, add corn and stir. Keep adding stock, stirring and cooking, until rice is cooked to al dente (a bit firm to the bite), about 20 minutes. Your risotto should be creamy, not soupy or stiff. You may not use all of your stock.
- Remove risotto from heat, stir in butter, parmesan cheese, and crumbled bacon. Divide among 4 plates and top with chives and a poached egg. Serve immediately.
for the Corn Stock
- Place cobs (cut or snap in half if too big for your pot), onion, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Add enough water to cover ingredients. Bring mixture to a boil, then reduce heat and maintain a simmer. Cook for 2 to 3 hours, until your stock has a strong corn flavor. Strain mixture and allow to cool completely. Can be refrigerated for 5 to 7 days, or what I like to do is freeze in 4-6 cup portions for risotto, soups, etc.
*Substitute good-quality chicken or vegetable stock if needed.
**Substitute RiceSelect Arborio rice if desired.
***I use parmigiano reggiano.
****If you have a sous vide machine, I do my eggs at 75°C for 13 minutes.
You can head over to RiceSelect Rethink Rice to sign up for monthly newsletters where you will receive exclusive access to fresh new recipes and a $2-off coupon just for signing up… AND for a chance to win a free Aroma 6-cup rice cooker. Use #RethinkRice #sweeps to show your recipe creation for a chance to win a $100 Amazon Gift Card!
The RiceSelect Hosted Sweepstakes ends/ended at midnight on December 18th.
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