Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Description
smittenkitchen.com
Ingredients
US|METRIC
4 SERVINGS
- 6 cups low sodium chicken stock (or vegetable broth, but best to have an extra splash or two around if needed)
- 4 slices pancetta
- 1 Tbsp. olive oil
- 2 leeks (large or 3 smaller, quartered lengthwise, cleaned of grit, and chopped small)
- 3 Tbsp. unsalted butter (plus more to fry eggs)
- 1/2 onion (small, finely chopped)
- 2 cups arborio (carnaroli, or another short-grained Italian rice)
- 1/3 cup dry white wine (or vermouth)
- 1 cup fresh Parmesan cheese (finely grated, plus extra for garnish if desired)
- ground black pepper
- 6 large eggs (you’ll want one per serving)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Place stock or broth in a small-medium saucepan over very low heat on a back burner. You want to have it heated until steamy when you add it in a bit, but not so much that it simmers and loses volume.
- Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add bacon or pancetta and cook until it renders its fat, and is tender and just barely crisp. Remove with a slotted spoon to a bowl and set aside, leaving whatever dripping you can in the pan. Add a tablespoon of oil to the bacon fat if needed, then add the leeks. Cook leeks on medium-low for 10 to 12 minutes, until softened and mostly tender. Transfer to bowl with bacon and set aside, leaving stove on.
- Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls.
- Then, quickly, in a small skillet, heat a pat of butter over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Transfer to your first bowl of risotto and repeat with remaining eggs. Garnish each with an extra bit of grated parmesan and eat immediately.
NutritionView More
Unlock full nutritional details with subscription
1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1000Calories from Fat460 |
% DAILY VALUE |
Total Fat51g78% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol400mg133% |
Sodium1410mg59% |
Potassium880mg25% |
Protein44g |
Calories from Fat460 |
% DAILY VALUE |
Total Carbohydrate93g31% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A30% |
Vitamin C10% |
Calcium35% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes