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Bacon, Egg And Leek Risotto

Bacon, Egg And Leek Risotto


  • 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