Leek and Bacon Risotto with Poached Eggs

Risotto takes time. It reminds me of cooking tomato sauce, simply because you have to keep on stirring and stirring and if you leave it unattended for a few minutes the final effect will disappoint you. There are few MUSTS when cooking a risotto. First of all, white wine. It will give your risotto a bit of a kick which broth only will not. Secondly you need butter and fresh Parmesan to add at the end, it will thicken your risotto and make it creamy and delicious. Lastly, fresh herbs, to add a bit of freshness to that rich texture. Moreover, risotto must be served fresh, otherwise it loses its wonderful texture. Risottos do not need to be served with anything, except for wine of course; or a light side salad.
I used the recipe from BON APPETIT, however, substituted wine for broth, because my baby would not appreciate the alcohol in the breast milk quite yet. But wine, and the more of it the better! So drink up for me! For the next few months at least.

Leek and Bacon Risotto with Poached Eggs

5 eggs

5 cups chicken broth

6 slices bacon (thick)

2 cups thinly chopped leeks

1 and half cup Arborio rice

1 cup white wine

3 tablespoons parsley

1 tablespoon butter

2 tablespoons Parmesan 

Salt and pepper pepper to taste

Fry bacon, transfer to paper towels. Add leeks to the delicious drippings and cook until soft for about 2-3 minutes. Add wine and then rice. Cook stirring until absorbed. Add half a cup of broth and cook stirring until absorbed, repeat until all your broth has been used. At the end whisk in Parmesan and butter as well as parsley and pieces of bacon. (Make sure your rice is still a bit hard, it will still cook after you turn your burner off)  Add pepper and salt to taste. I find that the bacon provides enough salt and there is no need for more. Pepper however, yes. Serve right away with poached eggs! ENJOY!