{in the kitchen :: pancetta & leek risotto w/ poached egg}

mmm, do i love a good risotto!
so worth the many minutes of constant stirring.
this one comes highly recommended.
it is so rich & creamy and the combination of leeks & pancetta
(or bacon if you prefer) is just wonderful.
plus it looks so pretty with all the different colors of the leeks,
parsley and the pancetta.
this is the very first time i poached an egg
& i'm happy to report i didn't screw it up, yay!
i think i will be topping more dishes with poached eggs now.
mmmmmm! you gotta try this!

Pancetta & Leek Risotto w/ Poached Egg   

{adapted from Bon Appetit recipe}

4-6 servings (closer to 4 for us)

Ingredients

• 6 large eggs (I only used 2 since it was just me & hubs)
• 4 cups low-salt chicken broth
• 1 tablespoon olive oil
• 6 slices thick-cut pancetta, cut into 1/2-inch pieces
• 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)*be sure to rinse thoroughly after chopping to get rid of loose dirt particles
• 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)

Preparation

• Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.
• Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly (otherwise rice will stick to pan), about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
• Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
• Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

now that it's actually still light out when i'm in the kitchen doing my thing,
i will likely be sharing more recipes on a regular basis :)