INGREDIENTS
1/3 lb
Pancetta or thick-cut slab bacon
1/2 pint
Cherry tomatoes
2
large cloves Garlic
2
Leeks, medium
1
Parsley and sliced or torn basil
4
Eggs, large
4 cups
Chicken stock
1 1/2 cups
Arborio rice
1
big pinch Saffron
1
Salt and freshly ground pepper
3 tbsp
Butter
3/4 cup
Parmigiano-reggiano cheese, grated
1/2 cup
White wine, dry
2 tablespoons EVOO