2 14.5 ounce cans chicken broth
3 slices thick sliced bacon, cut into ¼ inch strips
1 T butter
1 cup chopped leek, washed and trimmed white and light green parts only
1 cup Arborio rice
1/2 cup dry white wine
1/3 cup grated Parmesan cheese
2 Tbsp chopped parsley (divided, one T for garnish)
½ cup frozen tiny peas, thawed and room temp
3 eggs, room temperature
Bring broth to a simmer and keep warm.
Sauté the bacon until crisp in a large skillet over medium heat. Remove the bacon with a slotted spoon and drain bacon on paper towel. Pour off all but 2 Tbsp on bacon fat.
Add the leek and sauté for 4 minutes until soft but not brown. Reduce the heat to medium-low.
Add the rice and sauté 1 minute. Add the wine and simmer for 1 minute.
Add the broth ½ cup at a time, simmering and stirring often. When the broth is almost absorbed add another ½ cup broth until it is creamy and just tender, about 25 minutes.
Meanwhile bring a medium skillet of water to a slow rolling boiling.
Stir in the tablespoon of butter into the rice. Add the cheese, bacon, and 1 T of parsley. Carefully fold in the peas.
In the skillet of boiling water gently add the three eggs from the lip of a bowl. Carefully swirl the water. Poach the eggs for 3-4 minutes or until just set.
Divide the risotto among three plate/bowls and top with a poached egg. Sprinkle with chopped parsley and season with salt and freshly ground pepper.
Serve immediately extra Parmesan on the side.