I love risotto! It is probably my very favorite rice dish.
It takes a little time as it requires almost continuous stirring as you add the hot broth, but it is worth every minute.
This recipe is from Bon Appetit magazine.

6 LARGE EGGS
5 c. LOW-SALT CHICKEN BROTH
1 Tbsp. OLIVE OIL
6 slices THICK-CUT BACON, cut crosswise into 1/2-inch pieces
2 c. thinly sliced LEEKS, (white and pale green parts only; about 2 large)
1 1/2 c. ARBORIO RICE
3/4 c. WHITE WINE
3 Tbsp. finely chopped fresh ITALIAN PARSLEY
1 Tbsp. BUTTER
2 Tbsp. finely grated PARMESAN CHEESE
SALT and freshly ground PEPPER
Fresh ITALIAN PARSLEY, for garnish
Additional finely grated PARMESAN CHEESE, for garnish

Bring large skillet of water just to a simmer over medium-low heat. Sprinkle water with salt.
Working with 1 egg at a time, crack into small bowl and slide egg into simmering water.
Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes.
Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.
*Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm.
Heat oil in heavy large saucepan over medium heat.
Add bacon and cook until crisp, stirring occasionally.
Using slotted spoon, transfer bacon to paper towels to drain.
Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes.

Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish.
Add rice to pan; stir 1 to 2 minutes.
Add wine, and stir until absorbed, about 2 minutes.

Add 1/2 cup warm broth to saucepan; stir until broth is absorbed.
Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.

Add bacon, chopped parsley, butter and 2 tablespoons of cheese.
Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls.
Top risotto in each bowl with a poached egg.
Sprinkle with salt and pepper.
Sprinkle with parsley leaves, additional cheese and reserved leeks.