Saw this recipe in the Spring issue of Bon Appetit... because the photog had a picture of a runny yolk over creamy risotto, I JUST had to make it myself (I'm still a total runny egg slut). Picked up some nice leeks from Foodland and corn cob smoked artisinal bacon from R. Field. Because of the smoldering temperatures from the Kona winds yesterday (the house was up to 95 degrees)!, I decided to blow off my cardio this morning because I knew I wouldn't want to cook once the mercury went above 90 degrees. And hey, bacon and eggs are a breakfast staple (even if I clogged the pipes with Gnocchi ala Romana and Veal Saltimbocca last night). Well... didn't want to waste those $3.99 a pound leeks! Start with a good Arborio rice... this is Beretta Superfino Arborio:
Thinly sliced leeks, about 2 cups or so:
Then brown 6 slices of good bacon (the recipe said to soften the leeks in the bacon drippings, I drained then added a little extra virgin olive oil back to the pot).
Once the leeks are softened add the rice and "toast" for a couple of minutes in the oil - that way the starches are slowly released from each grain to prevent dango formation.
The first liquid is wine - in this case 3/4 cup of dry white wine (my standard "cooking" wine is Barefoot which can also be sipped during cooking without wincing).
After the wine is fully absorbed, 1/2 cup portions of low salt chicken broth which is already simmering are added with each addition after the previous liquid is absorbed by the rice. Though it was only mid morning, the chef was also slowly absorbing 5 ounce portions of 2007 Athair Russian River Pinot Noir into himself while constantly stirring the simmering risotto.
After 20 - 25 minutes, voila! Finished Bacon & Leek Risotto...
Add 2 tbsp of grated Parmesan and it's ready! Wait! just need to top each portion with a perfectly poached egg... and a glass of Pinot Noir... that's if the chef isn't already "cooked" himself...
Gochisosama!
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