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Leek and Pancetta Risotto with Fried Egg

Rebekah Peppler
  • 40 minutes
  • Serves 6

INGREDIENTS

1 cup

Pancetta

2

Leeks

1/2 cup

Yellow onion

6

Eggs, large

5 cups

Chicken stock, hot

3 cups

Arborio rice

1

Salt and freshly ground black pepper

1 tbsp

Olive oil, extra-virgin

10 tbsp

Butter, unsalted

1 cup

Parmesan cheese

1/3 cup

White wine, dry