Who doesn’t like breakfast for dinner — or risotto for that matter? Here’s a take on the creamy grain with bacon, eggs, and a bunch of kale to make it a bit healthier. The combination of leafy greens and crisped bacon make for a savory spoonful — or 10.
Place the bacon in cool skillet set over medium-low heat. Cook, allowing the fat to slowly render out of the bacon, for 8-10 minutes, or until crisp. Remove the bacon and let drain on a paper towel. Discard all but 3 tablespoons of the rendered fat. Bring the vegetable stock or water to a simmer in a small saucepan set over medium-high heat. Reduce heat to low to keep warm.
Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until soft, about 5 minutes. Add the rice to the skillet. Stir so that each grain of rice is coated with the bacon fat and onion mixture — the rice will appear glossy. Cook the rice for 3-4 minutes, or until it is translucent. Stir in the wine, let sit for 1-2 minutes. Add 1 cup of the warm stock. Stir constantly until all of the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft (the whole process will take about 20 minutes).
Crumble the bacon, and then add it and the kale into the risotto, and cook for 2-3 minutes. (The heat from the rice will wilt the kale and it will be easier to stir in after a little.)
Heat the butter in a skillet over medium-high heat. When the butter is melted, crack in the eggs. Cook until the whites of the eggs are just set (3-4 minutes). Divide the risotto on 4 plates and top each with a fried egg. Season to taste with salt and pepper.