April 2015

Happy April! We seem to be experiencing a typical Western New York Spring… it’s hot, it’s cold, it’s everything in between! Today we have a recipe for you that is great for this time of year. This risotto features the best of spring with fresh leeks and the ubiquitous egg, but is hearty enough to keep you warm on those days that are a little more reminiscent of winter. Save this recipe for an evening when you’re in the mood to cook – while not complicated, it is a bit time consuming. We promise it’s worth it!

Bacon and Leek Risotto with Poached Egg

Adapted from Bon Appetit

Serves 4

4-6 poached eggs

5 cups chicken broth or stock

6 slices of bacon cut into ½ inch pieces

2 large leeks, white and pale green parts only, thinly sliced

1 ½ cups arborio rice

¾ cup dry white wine

3 Tablespoons chopped fresh Italian parsley (plus extra for garnish)

1 Tablespoon butter

2 Tablespoons grated Parmesan cheese (plus extra for garnish)

thinly sliced scallions (for garnish)

Warm broth in a saucepan and cover to keep warm. In a large sauce pan add bacon and cook until crisp; with a slotted spoon transfer bacon to paper towel-lined plate to drain. Add leeks to pan drippings and cook until slightly softened, about 4-5 minutes. Add rice to leeks, stirring for 1-2 minutes, and then add wine and cook until absorbed, about 2 minutes. Add ½ cup of warm broth to rice mixture and stir constantly until absorbed. Repeat the process of adding ½ cup of broth and stirring until absorbed until all the broth has been used. The rice should be tender but still firm to the bite, and almost a creamy consistency. Add the bacon, parsley, butter and cheese, and season to taste with salt and pepper.

Top each serving with poached eggs, scallions and extra parsley; serve with extra cheese for sprinkling.