Lidia Bastianich's Breakfast Risotto
Don’t mind me - I’m still “fan girl-ing” all over the place at the fact that the Queen of Italian home cooking herself was my guest! Whoo! I’ve actually had the pleasure of interviewing Lidia before for a friend, and met her one other time through a colleague. She is always kind and gracious. For a woman with her super star status, talking to her feels as at-home and comfortable as if I was speaking with my own grandmother! And of course, the love of food is our common bond!
Lidia is promoting her upcoming PBS special “Lidia Celebrates America” which is a salute to first responders. Ironically, Lidia chose first responders BEFORE the pandemic hit! It was serendipity that they became front and center this past year. And, like so many of us, Lidia had to change how she does her job. Instead of being able to travel the country and meet with these people and cook with them - the special was shot virtually. Just like our interview. But she still manages to meet and tell the story of firefighters, EMTs, police officers and hospital workers - and to share a virtual meal with them.
She ends with the recipe she shared with me; her Breakfast Risotto. It was her grandmother’s recipe that came about from owning a small farm in Italy. A farm needs workers and grandma was responsible for feeding them. This was one of the dishes she used. It starts off like an amazing omelette, bacon, onion, peppers - but instead of bread for the starch - it’s rice! Finally, scrambled eggs are whisked in and you have a delicious dish for breakfast or brunch - and the perfect way to start a hard day of work! It’s this story and sense of nourishment that Lidia wanted to share when she made a big batch of risotto and had it delivered to Holy Name Medical Center right here in Teaneck!
Check out my interview with Lidia, AND her breakfast risotto recipe in the video below! Then be sure to watch her special “Lidia Celebrates America: A Salute to First Responders” on your local PBS station on February 12th at 10p.m.
Buon Appetito!
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ARANCINI
Lidia’s Breakfast Risotto
Serves 4-6
1/4 C. extra virgin olive oil
4 oz. slab bacon, cut into lardons
1 small onion, chopped
1 bell pepper, chopped
1 1/2 C. arborio rice
salt & pepper
3/4 C. dry white wine
6 C. vegetable or chicken stock
2 large eggs
3 scallions, chopped (white and green parts)
1/2 C. fresh grated Grana Padano
Heat the stock in a medium pan over medium heat.
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon begins to crisp, about 3 minutes.
Add onion and bell pepper and cook until tender, about 4 minutes.
Add the rice and stir to coat in the oil. Cook until the rice grains are somewhat translucent, 1 to 2 minutes. Season with salt and pepper.
Add the white wine and cook until absorbed.
Ladle in enough hot stock to cover the rice. Simmer until the liquid is absorbed. Continue adding stock to cover as it is absorbed until the risotto is barely al dente, about 15 minutes.
Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Whisk in 1 cup of hot stock. Stir the eggs into the risotto to make wisps of scrambled egg.
Stir in the scallions to wilt, about 1 minute. Remove the pan from the heat, stir in the cheese and serve immediately.