Smoked Fish Risotto with Bacon and Poached Egg

Enjoy this Smoked Fish Risotto, which is comforting and full of flavor. It goes well with crispy bacon and a perfectly poached egg. When you add a soft poached egg to the creamy risotto that already has the smoky flavor of the fish and the salty crunch of the bacon, it makes the dish even better.

Ingredients:

• 200g smoked fish fillets, flaked
• 200g Arborio rice
• 1 liter fish or vegetable stock
• 100g bacon, diced
• 2 eggs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50g Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large pan over medium heat

Add diced bacon and cook until crispy

Remove bacon and set aside

In the same pan, add chopped onion and minced garlic

Cook until softened

Add Arborio rice to the pan and stir to coat in the oil, onion, and garlic mixture

Pour in a ladleful of stock and stir until absorbed

Continue adding stock gradually, stirring frequently until rice is creamy and tender, about 18-20 minutes

Stir in the flaked smoked fish and grated Parmesan cheese

Season with salt and pepper to taste

While the risotto is cooking, poach the eggs in a separate pot of simmering water until whites are set but yolks are still runny, about 3-4 minutes

Once the risotto is cooked, divide it among serving plates

Top each serving with crispy bacon and a poached egg

Garnish with chopped fresh parsley and serve hot