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.
Trim off the roots and the dark green parts of the leeks.
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.
Heat the EVOO in a pot with a rounded bottom over medium-high heat.
Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes.
Add the leeks and stir until softened, 2 to 3 minutes.
Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute.
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.
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.
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.
Serve the risotto in shallow bowls and top with the fried eggs.
Garnish with parsley and basil.