bacon, egg and leek risotto

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
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
salt
pepper
4 large eggs

steps:
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