I made chicken and gnocchi dumplings. I made chicken noodle soup. And I still had two lonely leeks left to go…and so I made this. Creamy, dreamy, bacony, leek-filled risotto with one perfect poached egg on top. Break the poached egg so that it swirls through your risotto and, well, it’s enough to make you want to have a never-ending supply of leeks always and forever on hand.
And a never ending supply of bacon, of course. You never know what’s around the next corner.
Recipe adapted from Bon Appetit
Coconut Shrimp Risotto from Framed Cooks
Portuguese Duck Risotto from Leite’s Culinaria
Roasted Red Pepper Risotto with Spinach from Bev Cooks