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Gluten-Free Bacon, Egg, and Cheese Corn Risotto {$100 giveaway!}

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Gluten Free Bacon Egg and Cheese Corn Risotto
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 OJ in a white bronco really guilty.  I don’t know why I neglect rice the way I do.  It’s delicious… and way under-utilized in my kitchen.  Kinda like me spending so much time on the bench for my basketball team when I was a kid.  Way under-utilized.
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).

Thank you.

Bacon Egg and Cheese Corn Risotto

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?

Bacon Egg and Cheese Corn Risotto

Bacon Egg and Cheese Corn Risotto

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!

You can grab RiceSelect at select grocery stores and if you are one of those online shoppers (I totally am, as my bank statement surely tells me every month), right here.

Bacon Egg and Cheese Corn Risotto

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Bacon, Egg, and Cheese Corn Risotto

★★★★★

5 from 11 reviews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
Print Recipe

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in wine, season with Kosher salt and freshly ground black pepper, and cook until wine is fully absorbed by rice.
  5. 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.
  6. 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

  1. 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.

Notes

*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.

And then give me that Amazon Gift Card… because I love me some Amazon shopping.
But wait, that’s not all!
Want a chance to win a $100 Amazon Gift Card right now?  To enter for a chance to win, leave a comment below telling me: how you are going to Rethink Rice and make it into a winning main dish?
Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/6/14 – 11/3/14.

Be sure to visit the RiceSelect brand page on BlogHer.com where you can read other bloggers’ posts!

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Comments

  5. That runny yolk looks incredible! I’m starving!

    I would rethink rice with arroz con pollo I’ve modified from my mother’s recipe.

    Reply

  8. Honestly I’ve never made risotto at home, but this brand is something I would like to try! Looks beautiful and delicious! That kitchen toy sounds interesting, since poaching an egg can be difficult !

    ★★★★★

    Reply

  9. Risotto is one of my favorite things EVER, and I love all the bacon cheesy goodness in here. I don’t like eggs (the horror, I know!), but even without it, I still totally want to devour this dish. Pinned!

    And if I were to make rice into a main dish, risotto would definitely be the way I would go. It’s too good!

    Reply

    • No eggs?! The horror indeed! It’s okay Rachel… I think I can get past this. I think. I’ll try. Especially because I’m still drooling over your apple cider caramels!

      Reply

  12. Chris, dude this risotto looks soooooo good!!! How I would re-think rice? maybe with Asian inspired ingredients or serving it in unexpected ways, like with fresh greens? I love that Rice Selects some with different blends! fabulous!

    Reply

  14. Ooh-rah! I’m with you 100%. This sounds so delicious – and I’m super jealous of your sous vide. I’m totally terrified on risotto after watching chef after chef get dinged for risotto on Top Chef – every time someone starts making risotto, Lucas and I scream “STOP! DON’T DO IT!” I think this one would be the exception – you should go on Top Chef and blow them out of the water.

    Reply

  15. I would love to add rice to scrambled eggs and various veggies to make a yummy meal! I love risotto but do not cook it often.

    Reply

  17. I am going to rethink rice by making it with snow peas, chopped carrots, garlic, chicken, and a light sauce.

    ★★★★★

    Reply

  21. I am yet to make risotto at home but this seriously makes me want to make it. I think I’ll retying tomorrow’s dinner and make this instead.

    ★★★★★

    Reply

  24. I would use rice as a main ingredient and make a rice pudding. I love rice pudding with a little bit of flavored cream added to it and some whipped cream and cinnamon on top!

    Reply

  26. That’s a good point Chris – rice can so easily go neglected! It’s a classic food that has nourished civilizations for millennia! It is the definition of SOUL food! It’s hard to *remember* to use rice when there are so many healthy world alternatives around, E.G. quinoa. Delicious yes, but – is it rice? Not quite! (And indeed, runny yolks + bacon make everything better).
    Love this!

    ★★★★★

    Reply

  27. I am actually going to Rethink Rice by making a mushroom-butter risotto tonight! Also, I love to Rethink Rice by making fried rice: bits of pork or chicken and a couple of veggies with a scrambled egg and lots and lots of soy sauce.

    Reply

  28. What a fun and delicious breakfast recipe…I’m pretty much a sucker for anything with jalapeno, so I definitely need to give this a shot. That’s how the Wolfpack rolls, my friend! #WolfpackEats

    Reply

  30. Well this looks fantastic! I love rice, but I’ve never made risotto. I love all the tasty things you’ve added to this! Especially that egg. And bacon. Fun giveaway too! 🙂

    Reply

  31. I don’t care about the risotto, I just wanna win 100 bucks!

    Kidding…that risotto looks really fantastic and you know what? I’m gonna make some tonight for dinner with a fried egg on top, just like you did.
    #WolfpackEats

    Reply

  32. Rice is an integral part of eastern diet I believe. We use rice a lot, that being said, I love to experiment with all kinds of grains. As you said, they are versatile and we even use them in rice pudding as a dessert flavored with Cardamom. The risotto looks appealing.

    Reply

  37. Wow. I never knew there was rice with jalapeno. My boys will love this! Definitely need to look for it next time I’m out and cook ém up something good!
    Looks fabulous!

    Reply

  38. I will DEFINITELY give your risotto some R-E-S-P-E-C-T, in true Aretha Franklin style… with song and dance! I love this brand of rice, too. Ohmigerd… I’m just SO hungry now. This dish has everything that I love in it, Chris!

    Reply

  45. Chris, you are too funny! Love this recipe and making rice the center of the meal is awesome. I’ll have to look for that rice. Sounds very tasty!

    Reply

  49. To do a winning dish, I think I would do a risotto too, with some fried broccolis and carrots, and sesame on the top !

    Reply

  54. Hmmm … I think I very rudely under-use rice, too. It doesn’t help that hubby says he doesn’t like risotto that much, but I suspect it’s because he hasn’t had many good ones.
    I on the other hand love risotto, but I’ve never had a ‘breakfast risotto’ before like this one. Love the idea though, so pinning!

    Reply

  60. I would rethink it by thinking outside the rice for dinner box. I would do rice for breakfast with adding maple brown sugar, fresh diced apple, cinnamon, nutmeg, chopped walnuts and a splash of heavy whipping cream. Thanks so much for the opportunity to enter.

    ★★★★★

    Reply

  69. Rice totally gets the cold shoulder. I’m guilty of it too, until recently when I discovered how much my husband loves risotto! Can’t wait to try your version!

    Reply

  72. I love making homemade pork fried rice, just like my favorite Chinese place!!

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com

    Reply

  74. I would rethink rice by using it in recipes instead of potatoes, for example I would use it as a side with a pot roast.

    ★★★★★

    Reply

  78. I would try and make a rice dish using some cheddar cheese soup, bacon and green onion.
    cshell090869 at aol dot com

    Reply

  81. I love to use left over rice and put some cheese over it with some ground beef and put in microwave for a few minutes and it makes a wonderful lunch or dinner.

    Reply

  82. This article and pictures got me thinking…I have always thought the idea of rice balls is intriguing. I have seen them in an italian meal setting with the red sauce but how about included in a lovely salad or a pita, similar to what a falafal would fill. Or possibly with a bowl of silky butternut squash soup. My imagination is going wild 🙂

    Reply

  90. Most often when I use rice, I serve it as a side dish, so I think it may be time to jump on the bandwagon, rethink rice, and incorporate it into the main dish. I imagine the RiceSelect Texmati Brown Rice would hold up nicely in a casserole, and I’m thinking it would be great with chicken, mushrooms, and broccoli, bound together in a cheesy white sauce.

    Reply

  94. OH that recipes looks so good, having to eat gluten free myself. I cannot wait to try that! I would make a Spaghetti Rice Stuffed Green Peppers!!!

    Reply

  98. Hmmm…..maybe a dessert with rice will be me rethinking rice. I’ve never made one, but i know there are some good recipes out there!

    Reply

  108. To rethink rice I really need to make risotto. I’ve never tried making it and I think I’m missing out on a good thing.

    Reply

  120. I like to cook rice in water with beef bouillon cubes. Then I add cooked hamburger, corn and green beans to it. My kids LOVE it!

    Reply

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