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Ingredients

• 4 cups chicken stock
• A big pinch of saffron
• 2 medium leeks
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound pancetta or thick-cut slab bacon, diced
• 2 large cloves garlic, finely chopped
• Salt and freshly ground pepper
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3 tablespoons butter, divided
• 4 large eggs
• 3/4 cup grated Parmigiano Reggiano cheese
• 1/2 pint cherry tomatoes, quartered
• Finely chopped parsley and sliced or torn basil, for garnish

Description

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