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Ingredients

• Servings: 8
• 1 (3 pound) free range chicken
• 12 cups cold water
• 3 tablespoons kosher salt
• 1 leek, cleaned and quartered
• 1 carrot, peeled and quartered
• 2 bay leaves
• 3 tablespoons extra-virgin olive oil
• 2 cups finely diced onion (about 1 medium onion)
• 2/3 cup arborio rice
• 1/2 cup fresh lemon juice
• 2 large eggs
• 1 teaspoon freshly ground pepper

Description

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