Recipe: Bacon & Egg Risotto (from "Bachelor's Banquet")

I recently received an email from cookbook author and chef, Max, offering readers a 15% discount on pre-orders of his soon-to-be-launched cookbook.

Indonesian-born Adhika Maxi, who had taken a course in Advanced Culinary Techniques at the French Culinary Institute in New York, was previously Chef de Partie at Michelin 2-star restaurant, Gordon Ramsay at The London, New York.

Singaporean-born Nicholas Lin, is a Marketing Consultant, who started cooking for friends and family since he was 13. Nicholas was previously a photographer for Martha Stewart's Living Magazine.

The bachelors, residing in New York City, are passionate about food and have collaborated to write a series of easy-peasy cookbooks for other bachelors. The first book in the series, entitled "Bachelor's Banquet" will hit the stores on 4 September 2009.

Bachelor's Banquet Snapshot 2009-06-26 10-15-30

Max and Nicholas have put together a sexy selection of 80+ recipes that are portioned for two, are easy to prepare and tasty. Each recipe ends with plating (read: presentation and garnishing) instructions so bachelors can impress their dates. The guys have even included a section called, In Bed Aphrodisiacs.
For a sneak peek at what the cookbook has to offer, click onto this link:

In the meantime, the guys have kindly offered to share a recipe from their book. I have selected this recipe, Bacon & Egg Risotto (as I love Risotto and bacon).

Bachelors-banquet-BaconNEgg Risotto Pic

BACON & EGG RISOTTO (serves 2)

Familiar themes make for some of the most satisfying meals. Bacon and eggs are breakfast standards, our risotto takes those themes and reintroduces them with a twist, using egg yolks in place of more conventional cheeses to bring out extra creaminess.

4 slices double smoked bacon
2 cups arborio rice
3 cups chicken stock (page 186), simmering
2 tablespoons celery, grated
2 tablespoons white onions, grated
1 egg yolk
Salt and pepper
Olive oil

Fleur de sel
Pepper to taste
Truffle oil


1) In a large heavy saucepan heat olive oil over medium heat, add grated celery and onions and cook gently for 30 seconds stirring occasionally.
2) Add arborio rice and continue to stir until each grain of rice becomes translucent and coated with oil.
3) Slowly add 1 ladle of stock and stir until the stock evaporates. Repeat this step for about 15 minutes until the risotto is thick, then remove from the heat and allow to cool for 1 minute.
4) In a small bowl break the egg yolk and whisk gently, slowly pour the egg into the risotto while off the heat, stirring constantly until both the egg and risotto are integrated.
5) In a separate frying-pan, sear the pieces of double smoked bacon until dark brown and crispy.

To assemble

1) Divide the risotto into 2 long plates and insert the bacon strips directly into the center of the risotto.
2) To finish drizzle with truffle oil and garnish with a sprinkle of fleur de sel if desired.

From now till 15 Aug 09, enjoy a pre-order discount for Bachelor's Banquet. Each pre-ordered copy will be signed and hard copies are limited to 500 signed and numbered copies. So reserve your copy now!

Click here to pre-order:

Notice: Pre-ordered books will reach you before 4 Sept 09, the date the books hit the stores.

Hard Cover: S$23.99

Paperback: S$18.99

* Images from Bachelor's Banquet