risotto carbonara

Ingredients:

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

Directions:

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.

Serves 3