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1
Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
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2
Trim off the roots and the dark green parts of the leeks.
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3
Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise.
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4
Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
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5
Heat the EVOO in a pot with a rounded bottom over medium-high heat.
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6
Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes.
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7
Add the leeks and stir until softened, 2 to 3 minutes.
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8
Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute.
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9
Add the rice and stir.
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10
Add the wine and cook, stirring, until the liquid has been absorbed.
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11
Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more.
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12
Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
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13
When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
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14
Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted.
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15
Stir in the cheese and the tomatoes, then remove from the heat.
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16
Serve the risotto in shallow bowls and top with the fried eggs.
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17
Garnish with parsley and basil.
