|200 g||risotto rice|
|700 ml||chicken stock|
Roughly chop bacon. Finely chop chives. Heat chicken stock over medium-low heat in a pot. Fry eggs over-easy in a little butter in a frying pan. Season with salt and pepper and set aside.
In a separate pot over medium-high heat, fry bacon until crispy. Remove from the pot, leaving the fat in the pan. Add the risotto rice and sauté for approx. 2 min.
Add warmed chicken stock to the rice, one ladleful at a time, adding more only when the added stock has been absorbed. Stir constantly. Once the rice is cooked or all of the chicken stock has been used up, remove the risotto from the heat and stir in butter to taste. Season with pepper and stir in most of the chives and half the crispy bacon.