bacon, egg and leek risotto

INGREDIENTS

• 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 (
• )
• 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