Bacon and Leek Risotto with Poached Egg

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 …

Bacon and Leek Risotto with Poached Egg

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)

Final Plating of Leek and Bacon Risotto with Egg

Bacon and Leek Risotto with Poached Egg Recipe

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. To poach the eggs, I recommend using an egg poaching pan (it's easier to do at home).
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine French
Servings 6 People
Calories 397.2 kcal

Ingredients
  

  • 6 eggs
  • 5 cups chicken broth (I used four + water)
  • 1 tbsp olive oil
  • 1 clove garlic clove thinly sliced (my addition)
  • 6 slices cut into 1/2 inch pieces bacon 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

Instructions
 

  • 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 a 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 the pan stirring occasionally until slightly browned, then add wine and stir until absorbed. Add 1/2 cup of broth to the pan and stir until incorporated, continue adding broth 1/2 cup at a time and stirring until the 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.

For Poached Eggs

  • Take the water for your eggs and bring it to a boil. Add whole eggs gently to pan in their shells and set the 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 with a small spoon or an egg topper and carefully scoop out the egg over risotto – gently so as not to break the yolk.

Video

Keyword Bacon and Leek Risotto with Poached Egg

2 thoughts on “Bacon and Leek Risotto with Poached Egg”

Leave a Comment

Recipe Rating