Ingredients
60g butter
100g mild pancetta or bacon, thinly sliced
200g leeks, thinly sliced
2 garlic cloves, crushed
300g arborio rice
100ml white wine
600ml vegetable stock
1/3 cup grated Grana Padano cheese, plus extra to garnish
4 eggs

Method

Melt the butter in a large frying pan over medium heat, add the pancetta and cook for two minutes until it begins to crisp.

Transfer two tablespoons of the pancetta to a plate and set aside. Add the leeks to the pan, reduce heat and sweat for three to four minutes.

Add the garlic and cook for a further minute. Add the rice and stir to coat.

Pour in the wine and allow to simmer for a few minutes, then add the stock and stir to combine.

Meanwhile, poach the eggs.

Serve the risotto topped with an egg and garnish with grana cheese and the pancetta.

Ramona Preca is a Chef patron, Palazzo Preca Restaurant, Valletta.