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I mentioned that the recipe was inspired by an article but I’d prefer not link to it because, while I’m sure the restaurant that serves it does so splendidly, the recipe as written was a mess of bad cooking times and impossible ingredient levels. Essentially, I’d rather talk about it only behind it’s back. I rewrote it and tweaked the ingredients a little too. The idea was wonderful; this execution should work for everyone.
Yield: Six small or four large servings
6 cups low-sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth (read why here)
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving
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