Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Bacon, Egg and Leek Risotto
http://smittenkitchen.com/blog/2012/05/bacon-egg-and-leek-risotto/
Like
Photo © Deb Perelman
Ingredients
categorized
original
6 cups low-sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth (read why here)
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving
Ingredients
categorized
original
Produce
Large or 3 smaller leeks
(
2
)
Onion, small
(
1/2
)
Meat
Bacon
(
1
cup
)
Canned Goods
Chicken stock or vegetable broth, low-sodium
(
6
cups
)
Cooking & Baking
Olive oil
(
1
tablespoon
)
Salt and freshly ground black pepper
(
1
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Parmesan cheese, fresh
(
1
cup
)
Refrigerated
Eggs, large
(
4
)
Beer, Wine & Liquor
White wine or vermouth, dry
(
1/3
cup
)
Other
2 cups arborio, carnaroli, or another short-grained Italian rice
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
88.4
Rating
1-100
150
Tweets
1,593
Facebook
Shares
3
StumbleUpon
Views
2,038
PinterestPins
Recipe Stats
Published May 7, 2012 (9 months ago).
256 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API