This is a classic risotto with a breakfast style take on it. It is creamy, flavorful and the perfect comfort food. I like to serve it with a nice side salad with balsamic or dijon vinaigrette to cut the richness.
Original recipe from Bon Appetit April 2011 issue – with some personal adaptions. I don’t poach the eggs, I soft boil them because I prefer the slightly more firm texture of the egg whites this way.
If you’re going to poach the eggs, I recommend an egg poaching pan (it’s easier for us home cooks)
- 6 large eggs
- 5 cups chicken broth (I used four + water)
- 1 tbsp olive oil
- 1 garlic clove thinly sliced (my addition)
- 6 slices tick cut bacon cut into 1/2 inch pieces (use bacon ends, they are thicker and cheaper)
- 2 cups thinly sliced leeks (about 2 large leeks)
- 1.5 cups arborio rice
- 1 cup dry white wine
- 3 tbsp finely chopped fresh Italian parsley
- 1 tbsp butter
- 2 tbsp finely grated parmesan cheese (I used some triple cream brie too, that was nice!)
- Italian parsley for garnish
Bring broth to a simmer in a medium saucepan, cover to keep warm.
Bring a small saucepan of water to a simmer and cover (for eggs)
Heat oil in a large saucepan or dutch oven over medium heat. Add bacon and cook until crisp, remove with slotted spoon and drain over paper towels. Add garlic and leeks to drippings and cook until soft but not browned, stirring occasionally.
Add rice to pan stirring occasionally until slightly browned, then add wine and stir until absorbed. Add 1/2 cup of broth to pan and stir until incorporated, continue adding broth 1/2 cup at a time and stirring until rice is creamy but retains individual texture and firmness. Stir almost constantly for 20 minutes.
Add crumbled bacon, chopped parsley, butter and cheese. Stir in and turn to low heat.
EGGS: Take the water for your eggs and bring it to a boil. Add whole eggs gently to pan in their shells and set timer to 5 minutes. Remove immediately from water upon timer and rinse with cold water or add to ice bath until they are lukewarm to the touch.
Divide risotto among 6 bowls. One at a time, crack the shells of the eggs and with a small spoon or an egg topper, and carefully scoop out egg over risotto – gently so as not to break the yolk.
Sprinkle with salt, pepper, cheese and parsley. DIG IN!