Name: Bacon and Leek Risotto with Poached Egg
Cook time: 50 minutes
Yield: 6 Servings
Ingredients: 6 large eggs; 5 cups low-salt chicken broth; 1 tablespoon olive oil; 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces; 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); 3/4 cup dry white wine; 3 tablespoons finely chopped fresh Italian parsley; 1 tablespoon butter; 2 tablespoons finely grated Parmesan cheese; Fresh Italian parsley leaves (for garnish); Additional finely grated Parmesan cheese (for garnish)

Risotto cooked with smoky bacon and spring leeks is topped with a slow poached egg

Recipe notes