Milanese Risotto with Bacon Leeks and Tomatoes and Eggs
Ingredients
- 4 cups chicken stock
- A big pinch of saffron
- 2 medium leeks
- 2 tablespoons EVOO
- 1/3 pound pancetta or thick-cut slab bacon, diced
- 2 large cloves garlic, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons butter
- 4 large eggs
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/2 pint cherry tomatoes, quartered
- Finely chopped parsley and sliced or torn basil, for garnish
Instructions
Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs serves 4 original recipe by Food Network.
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