Fried Rice Risotto

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.

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