My heart is pounding as I write up this recipe...it is so GOOD!! haha. Start by pouring your chicken broth into a small pan and bringing it to just below a boil. Turn the broth to a simmer and put a lid on it. When you cook risotto you need to make sure your broth is nice and hot before you add it to the risotto. This is an important step and a good one.
Next, add the olive oil to your pan and add the bacon. Let the bacon cook down and become all crispy, crunchy and just amazing. Take a nice deep inhale as you're cooking because this is, indeed, one of the best smells EVER. ;-) BACON!! Your house will smell really fragrant for the rest of the night. It's a win/win.
Once the bacon is crisp, remove it from the pan with a slotted spoon, and let it drain on a plate lined with paper towels. Don't drain the bacon fat from the pan! I know, I know, it's not exactly part of your healthy diet, but you can make an exception just this ONE time. Moving along, add your sliced leeks to the pan and sautee. Do this for a few minutes until they soften, and be sure not to burn them. While the leeks cook they will absorb all the flavors of the bacon. Yum, yum, yum. Take about 2 tablespoons of the leeks out of the pan and put them in a bowl to the side.
Take the risotto rice and add it to your pan of deliciousness which contains your leeks sauteed in bacon drippings. At this point you're toasting the rice, and it really brings out the nutty flavor of the grains. Do this for about a minute. I know it sounds weird, but don't skip this step either. All these little things make a difference.
Add the white wine to the pan and let the grains absorb the liquid. The risotto really begins to cook at this point. Begin adding the broth a ladle at a time. With each ladle full of broth, the rice will start to absorb the liquid and you will see it begin to grow. It will take about 20 minutes for you to add all the broth and for it to absorb. Don't add the next scoop of broth until the rice soaks up the previous spoonful.
The key to a good risotto is to keep stirring. This isn't the kind of dish you can make and walk away from. You have to stand there and keep stirring otherwise it doesn't work. Just keep stirring. (That reminds me of the movie Finding Nemo. "Just keep swimming. Just keep swimming." haha Just keep stirring!) Once the broth is finished, you should see a nice creamy risotto.
To the finished pot add the butter. Stir the butter briskly into the rice so the starches are really released. Add the bacon, cheese, and parsley until incorporated.
Last, but certainly not least, is the egg. I'm sure this probably sounds really weird to you, and I'm sure you can't imagine everything coming together, but this really does make sense. As I said earlier, the recipe calls for a poached egg, but I'm really not partial to poached eggs. I cook an over-easy egg on the stove because the yolk will still be runny. That's the consistency you want for the egg. If you like poached eggs, and you know how to make one, by all means! The combination of the egg, and then the egg yolk opening over all the other delicious flavors in the bowl...it's seriously a stunning meal.