Pancetta and Leek Risotto with Poached Egg
Pancetta and Leek Risotto with Poached Egg
Ingredients
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6 large eggs
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5 cups low–salt chicken broth
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1 tablespoon olive oil
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6 slices Pancetta, cut crosswise into 1/2–inch pieces
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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)
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3/4 cup dry white wine
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3 tablespoons finely chopped fresh Italian parsley
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1 tablespoon butter
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2 tablespoons finely grated Parmesan cheese
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Fresh Italian parsley leaves (for garnish)
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Additional finely grated Parmesan cheese (for garnish)
Preparation
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Bring large skillet of water just to simmer over medium–low heat. Sprinkle water with salt.
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Working with 1 egg at a time, crack into small bowl and slide egg into simmering water.
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Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes.
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Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.
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Bring broth to simmer in medium saucepan; cover to keep warm.
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Heat oil in heavy large saucepan over medium heat.
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Add Pancetta and cook until crisp, stirring occasionally. Using slotted spoon, transfer Pancetta to paper towels to drain.
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Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes.
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Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes.
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Add 1D2 cup warm broth to saucepan; stir until broth is absorbed.
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Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.
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Add Pancetta, chopped parsley, butter, and 2 tablespoons cheese.
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Season to taste with salt and freshly ground black pepper. Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
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Divide risotto among 6 bowls. Top risotto in each bowl with poached egg.
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Sprinkle egg with salt and pepper.
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Sprinkle with parsley leaves, additional cheese, and reserved leeks.
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