3 egg yolks
1/4 teaspoon lemon juice
1/8 teaspoon hot pepper sauce
1/2 cup melted butter
1 tablespoon olive oil
1/2 cup leeks (finely chopped)
6 cups chicken stock
2 cups arborio rice
1/4 cup shredded parmesan cheese (optional)
freshly ground black pepper
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1Place 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.
2Place stock in saucepan on back burner over low heat.
3Heat 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.
4Coat skillet with cooking spray. Cook eggs two at a time to desired doneness.
5Divide risotto between 4 bowls. Top each bowl with an egg and top with hollandaise, parmesan cheese and black pepper. Serve immediately.