Bacon & Egg Risotto Ormsby Hill

Bacon & Egg Risotto Ormsby Hill

2 tablespoons vegetable oil
1½ cups Arborio Rice
1½ cups boiling water
½ teaspoon salt
3 cups milk
2 cups grated Vermont Cheddar cheese
5 hard-boiled eggs, sliced
½ pound bacon, cooked until crisp, drained and crumbled

In a large saucepan, heat the oil until it is hot and add the rice, stirring until it is coated well with the oil.  Add the water and simmer the mixture, stirring, until most of the liquid is absorbed.  Add the salt. 

 In a saucepan, scald the milk and add about ½ cup milk to the rice mixture, stirring, until the milk is absorbed.  Continue adding the milk, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender (should take about 17 minutes). 

Remove the pan from the heat and stir in the Cheddar, stirring until the mixture is well combined.  Fold in the egg slices, bacon, and salt and pepper to taste. Serve immediately with minced fresh chives for garnish.

Serves 4