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Fried Rice Risotto

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Level: Easy

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Description

I love Italian risotto and Chinese fried rice. This recipe blurs the line between East and West. If you make it, you’ll be rewarded with the wonderful flavors of fried rice with the velvety texture of risotto. Yum!

Ingredients

  • ½ pounds Bacon, Cut Into Pieces
  • 1 Large Onion, Finely Chopped
  • 1-½ cup Arborio Rice
  • 5 cloves Garlic, Minced
  • 1-½ teaspoon Grated Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 6 cups Water (or A Combination Of Water And Chicken Stock)
  • ½ cups Carrots (small Dice)
  • ½ cups Frozen Peas
  • 2 Tablespoons Butter
  • ½ cups Scallions (white And Light Green Parts), Cut Into 1/4" Thick Segments At An Angle
  • 1 cup Cubed, Cooked Chicken (from, For Example, A Roast Chicken)
  • ½ teaspoons Sesame Oil
  • FOR THE SCRAMBLED EGGS:
  • 2 Eggs, Beaten
  • ½ Tablespoons Butter

Preparation

Bring the water to a boil in a large, covered saucepan. Turn to medium-low when it starts to boil, but keep it covered at all times. As noted in the recipe, you can substitute part of the water with chicken stock. In fact, I often add 1 can of chicken stock and add enough water to total about 6 cups. You may not need all 6 cups.

While the water is heating, add the chopped bacon to a large skillet (and I do mean a LARGE skillet), then set the skillet on a burner over medium heat. Starting the bacon from a cold skillet will help it render more fat. Cook the bacon until crispy. Transfer the bacon to a paper towel using a slotted spoon. Pour off all but 2 tablespoons of the bacon fat.

Add the onions to the bacon drippings in the skillet. Saute the onion for about 3 minutes, stirring often. Add the Arborio rice and stir to coat. Cook the rice without adding any liquid for about 3 to 4 minutes, stirring occasionally. This helps to give risotto its classic “al dente” bite. Add the garlic and ginger and cook for 1 minute longer.

By now, your water should be hot. Add 4 ladles of the water (about 2 cups) to the skillet, enough to cover the rice. Add the soy sauce and rice vinegar and stir to combine. Using a wooden spoon (which helps to keep the rice intact), stir the rice from time to time. Do not put a lid on the skillet. The liquid in the rice should be lightly simmering. If it is simmering too briskly, turn down the heat.

Cook until most of the liquid has been absorbed, which should take 4 to 5 minutes. Add another 2 ladles of the hot water (about 1 cup) and allow it to be absorbed by the rice, stirring every once in a while, another 4 to 5 minutes.

When most of the liquid has been absorbed, add the carrots. Add another cup of the hot water and cook until most of the liquid has been absorbed, stirring every so often.

By the time the liquid from the last addition has been absorbed, the rice should have been cooking in water for about 12 to 15 minutes. Add the peas and one last cup of the hot water. (It is certainly possible that you may not end up using all of the water. Or you may. It depends on your brand of rice, the humidity, how quickly you’re simmering the rice, etc.) You should stir the rice more often at this point. After a couple of minutes, I start heating a small skillet for the scrambled eggs. The rice needs to have been cooking in the liquid for a total of about 18 to 20 minutes.

After the water has been absorbed, add 2 tablespoons of butter to the risotto and stir aggressively.

At this point, quickly scramble the eggs by adding 1/2 tablespoon of butter to the small skillet that you’ve been heating. Add the beaten eggs and scramble until just firm.

Add the cooked eggs, cubed chicken, scallions, and sesame oil to the risotto and stir to combine. Taste for seasoning and adjust as needed with salt, soy sauce, and pepper (if desired). The risotto should be nice and creamy. If it is too thick, add a little more water. If it’s too soupy, allow it to cook another minute or so before serving. Serve piping hot topped with some of the crispy bacon you fried earlier.

For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com

5 Comments

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Aims on 3.13.2010

My friends and I just made this for dinner. This is amazing!!!

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Trish in MO on 11.25.2009

I should just rename my recipe box “Vince’s Recipes” at the rate I add them!!

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pattyhans on 11.12.2009

Made this last night – left out the chicken since I was using it more as a side dish – but, wow! Very good! We ALL liked it (including husband who is NOT a risotto or rice fan!)

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Cooking Ventures on 9.24.2009

Thanks msholiday! Glad you liked it. This risotto is definitely different — but in a good kind of way. My family loves it and requests it often.

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msholiday on 9.24.2009

I try not to have too much meat in my diet so I did this recipe without the chicken, because I had the bacon and the chicken was frozen. The more we ate the more we wanted. It’s goodness sneaks up on you.
I love your recipes I think I’ve tried all your main dishes.

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