Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs

Name: Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 4 servings Finely chopped parsley and sliced or torn basil, for garnish; 3 Tbsps butter; 1 pints cherry tomatoes, quartered; 946 milliliters chicken stock; 118 milliliters dry white wine; 4 larges eggs; 2 Tbsps EVOO; 2 large cloves garlic, finely chopped; 2 mediums leeks; 177 milliliters grated Parmigiano-Reggiano cheese; 1 pinch A big of saffron; 4 servings Salt and freshly ground pepper; 151 grams pancetta or thick-cut slab bacon, diced

Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs

The recipe Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs is ready in around 30 minutes and is definitely a super gluten free option for lovers of Mediterranean food. This main course has 851 calories, 29g of protein, and 43g of fat per serving. This recipe serves 4. Head to the store and pick up arborio rice, torn basil, wine, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.

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Chicken Stock

Saffron

Water

Equipment you will use

Sauce Pan

Trim off the roots and the dark green parts of the leeks.

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Leek

Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.

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Leek

Water

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Kitchen Towels

Heat the EVOO in a pot with a rounded bottom over medium-high heat.

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Extra Virgin Olive Oil

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Pot

Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes.

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Pancetta

Bacon

Add the leeks and stir until softened, 2 to 3 minutes.

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Leek

Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute.

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Salt And Pepper

Garlic

Add the rice and stir.

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Rice

Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.

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Stock

Rice

Wine

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Ladle

When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.

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Butter

Egg

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Frying Pan

Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.

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Tomato