Bacon and Leek Risotto with Poached Egg
- 6 large eggs
- 5 cups low-salt chicken broth
- 1 tablespoon olive oil
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
- 3/4 cup dry white wine
- 3 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon butter
- 2 tablespoons finely grated Parmesan cheese
- Fresh Italian parsley leaves (for garnish)
- Additional finely grated Parmesan cheese (for garnish)
- Produce
- Italian parsley, fresh (3 tablespoons)
- Italian parsley, Fresh leaves (1)
- Meat
- Bacon, thick-cut (6 slices)
- Canned Goods
- Chicken broth, low-salt (5 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pasta & Grains
- Arborio rice or medium-grain white rice (1 1/2 cups)
- Dairy
- Butter (1 tablespoon)
- Parmesan cheese (2 tablespoons)
- Parmesan cheese (1)
- Refrigerated
- Eggs, large (6)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
- Other
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 1, 2011 (1 year ago).
26 people saved this recipe.
