4 slices (about 6 ounces) thick cut bacon (if you can find it, guanciale works great too)
1 small yellow onion, or half of a large onion, diced
1 shallot, diced
3 garlic cloves, minced
1 cup long-grain white rice or brown rice, rinsed
1 cup dry white wine
4 cups low-sodium chicken broth
4 cups water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
3 ounces (about 1 cup grated) shaved Parmesan Cheese, plus more for garnish
Freshly ground black pepper
4 large egg yolks
For garnish: sliced scallions, parsley, red pepper flakes, extra Parmesan and reserved bacon
Instructions
Cook bacon in a large heavy-bottomed saucepan or Dutch oven over medium-low heat, until the fat has rendered out and bacon has crisped, about 10 minutes. Drain the bacon on a paper towel and reserve.
Pour out the rendered fat, reserving about 2 tablespoons in the pot. Add the onion, shallot and garlic and cook over medium-low heat, stirring occasionally, until translucent, about 3 to 4 minutes.
Add the rice and cook for 2 to 3 minutes, stirring occasionally.
Increase the heat to medium-high and add the wine. Cook, stirring occasionally, until the wine has mostly evaporated, about 5 minutes.
Add the chicken broth, water, soy sauce and rice wine vinegar. Bring everything to a boil, then reduce the heat to medium-low and cook at a simmer, stirring occasionally, until the rice has broken down and the mixture is creamy, about 1 hour.
Coarsely chop the bacon, and stir most of it into the congee (reserve a couple tablespoons for garnish). Stir in the Parmesan cheese and a generous amount of cracked black pepper. Taste and adjust seasoning if needed.
Ladle into bowls. Add 1 egg yolk to the center of each bowl, then top with sliced scallions, parsley, red pepper flakes and the reserved Parmesan cheese and crumble bacon.
Recipe by Allons-Eat! at https://www.allonseat.com/congee-carbonara/