bacon, egg and leek risotto

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
1 tablespoon olive oil
1/2 small onion, finely chopped
1/3 cup dry white wine or vermouth (
2 cups arborio, carnaroli, or another short grained Italian rice
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
6 cups low sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed
Salt and freshly ground black pepper

See Full Recipe at Smitten Kitchen