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.
Ingredients
Directions
Recipe adapted from Bon Appetit
Still Hungry?
Coconut Shrimp Risotto from Framed Cooks
Portuguese Duck Risotto from Leite’s Culinaria
Roasted Red Pepper Risotto with Spinach from Bev Cooks







framedcooks
8
0








Yum-o!
I love the combination of bacon and leeks. They’re my favorite pizza topping
OOOH….pizza topping! This gives me a kinds of new leek ideas!
this is maybe all of my favorite things together in a dish. yum!
The ultimate comfort food!
You know, I grew leeks once, and used only one the whole season. For some reason, when I could go out and pick them out of the yard, I just didn’t. Maybe it was too easy.
This sounds great. Leeks and creamy just seem to go together, and there’s not much creamier than risotto and runny egg yolks. And the colors! Just yummy.
That’s how I get with my basil. I mourn for it when it’s not here, and when I have loads of it I can’t seem to use it up!
I can never get risotto to work. And how I would love to be able to make a creamy risotto such as this one. Have you ever tried the recipe from the French Women Don’t Get Fat series for leek detox soup?
Are you using arborio rice? That does seem to make a difference, creaminess-wise. And I haven’t but I will definitely give it a try – thanks!
I can never use up all those leeks either! It’s always such a shame and I end up just secretly adding them to random dishes to assuage my guilt. Adding them to risotto is genius!
Secret adding counts too!
I like Alton Brown’s take on leeks as an onion ring…..We love it better than onion rings themselves……
I’m DEFINITELY looking that one up – genius!!
I almost never bother to comment on recipes, usually because they need to be severely modified (either from poor ration control or just inexperience). This recipe was made almost *exactly* to spec and it was incredibly good. A few notes- 4 minutes was a bit too long to keep the yolk runny (medium/medium-large fresh (<4 days) organic eggs). Would suggest 3 for those of us at sea level that want a runny egg. I was too impatient to cook down 5 cups of stock (I used homemade) into the risotto. I used about 4 cups over 30 minutes. For those "newbies" to risotto, the key to a consistently good risotto is to stir often (and I mean OFTEN, at least 30 seconds per minute!). Adding the stock in stages is a very smart way to ensure good risotto!
Great recipe, will make for brunch soon!
Thanks for the comment, and for the pointers – all very great and helpful!