Theres no need to stir this creamy risotto constantly, just pop it in the oven!
- Preheat oven to 150°C.
- Melt butter in a large frying pan over medium heat, add the pancetta and cook for 2 minutes until it begins to crisp. Transfer 2 tablespoons of the pancetta to a plate and set aside. Add the leeks to the pan, reduce heat and sweat for 3-4 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. Transfer to a greased, heated ovenproof dish and bake in oven for 20 minutes. Remove from oven and stir in artichokes, pecorino and sage. Return to oven for 15 minutes.
- Meanwhile, poach the eggs.
- Serve risotto topped with an egg and garnished with pecorino and reserved pancetta.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set