I’ve never made risotto before, mainly because I thought it always sounded so time consuming to make. But I am happy to report that it doesn’t take that long and is totally worth the end result. The pancetta with the runny egg reminded me a little carbonara, which I love. I think my favorite thing about this recipe was that I tossed in some lemon juice and zest which ended up giving it really nice flavor.
Ingredients: (serves 2)
3 cups chicken broth
1 tablespoon olive oil
2 oz pancetta, chopped
1 large garlic clove
1 cup sliced leeks
3/4 cup arborio rice
1/2 cup water
Juice of half a lemon
1 teaspoon lemon zest
3/4 cup chopped arugula
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
Start by bringing the chicken broth to a simmer in a medium saucepan. Keep on low.
In a heavy saucepan, cook the pancetta in a little olive oil. Remove with a slotted spoon and set aside. Next, saute the garlic and leeks in the leftover pancetta drippings until softened, about 3 minutes. Add the rice and and stir for another 1-2 minutes. Next add the the water, lemon juice and zest, and cook until liquid is absorbed. Add in 1/2 cup of the hot chicken broth and cook until liquid is absorbed, then repeat until all broth is used. You want to be stirring constantly. The rice will be soft but will still have a little firmness to it when finished. Toss in the pancetta and arugula.
To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy) and swirl the water with a spoon to get a little whirlpool going before pouring the eggs in one at a time. Cook for about :30-:45 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.
Plate the risotto and top with fresh grated Parmesan cheese and your poached egg!