Ingredients
freshly ground black pepper
1/4 cup shredded parmesan cheese, optional
6 eggs
2 cups arborio rice
5-6 cups chicken stock
1/2 cup leek, finely chopped
1 tablespoon olive oil
1/2 cup melted butter
1/8 teaspoon hot pepper sauce
1/4 teaspoon lemon juice
3 egg yolks
Step by step
Place eggs, lemon juice and hot pepper sauce in blender. Pulse 2-3 times on speed 1 (mix). With the blender running on speed 2, slowly add butter until frothy. Keep warm until ready to use.
Place stock in saucepan on back burner over low heat.
Heat olive oil in medium stockpot over medium-high heat. Add leek and saute until it begins to become translucent, 2-3 minutes. Add rice and saute, stirring constantly 1-2 minutes. Add stock, 1 cup at a time and simmer until it absorbs, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently. Cook until all broth is absorbed and rice is creamy, but al dente. Keep warm.
Coat skillet with cooking spray. Cook eggs two at a time to desired doneness.
Divide risotto between 4 bowls. Top each bowl with an egg and top with hollandaise, parmesan cheese and black pepper. Serve immediately.