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)
Table of Contents
Bacon and Leek Risotto with Poached Egg Recipe
- 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
- 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.