Bacon and Kale Risotto with Fried Egg
Ingredients
- 1/4 pound thick-cut bacon
- 4-6 cup vegetable stock or broth
- 1/2 cup onion, finely chopped
- 1 cup dry white wine
- 4 cup loosely packed kale, chopped
- 1 1/2 cup arborio rice
- 1 tablespoon unsalted butter
- 4 large eggs
- coarse salt and black pepper, to taste
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