prep time: tbd
cook time: tbd
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
4 large eggs
1. place stock or broth in a small-medium saucepan over very low heat. heat until steamy, but not simmering.
2. heat a second medium saucepan over medium heat. add bacon and cook until all fat is rendered and is tender and barely crisp. remove with a slotted spoon to a bowl and set aside. add tablespoon o oil to the bacon fat if needed, then add the leeks. cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender. transfer to bowl with bacon and set aside.
3. add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes. add rice and cook saute until faintly toasted, about 4 minutes. add wine and cook until it almost disappears, about 2 minutes. ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently. add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes. when desired texture and tenderness is achieved, stir in cheese, bacon and leeks. season with salt and pepper to taste. ladle rice into serving bowls.
4. in a small skillet, heat butter over medium-high and swirl to coat pan. crack one egg into the skillet, season with salt and pepper and reduce heat to medium. cook egg sunny-side-up. place on top of risotto. repeat until all risotto servings have an egg. garnish with grated parmesan.
- smitten kitchen