Method:

Step One: Prepare your Ingredients

Preheat the oven to 350F. Place the stock in a large saucepan and warm over a low heat. Chop the bacon into bite size pieces. Remove the skins from the sausages and roll the sausage meat filling into bitesize balls.

Step Two: Roast the Tomatoes

Place tomatoes in a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the over for 10-15 minutes until spotted with brown and collapsing.

Step Three: Prepare the Rice

Heat a splash of olive oil in a large saucepan and sweat the onion and garlic until soft and translucent. Add the rice and cook, stirring, for 2 minutes. Add the wine and stir until the liquid has been absorbed.

Step Four: Slowly Add the Stock

Start adding the stock, a ladle at a time, while stirring. Make sure that it is absorbed fully by the rice and continue to add for 15-20 minutes until rice is almost cooked. Add the spring onions and cook for one minute.

Step Five: Fry the Meats and Bread

In a frying pan over medium heat, fry the sausage balls and rashers until cooked.

Add the fried meats to risotto. Stir in the crème fraiche into the risotto, season with salt and pepper. Let stand for 5 minutes.

Step Six: Fry the Bread and Eggs

Add the bread to the bacon pan and fry, turning once until golden and crisp. Cut into quarters and place to the side. Finally, add a little more olive oil and cook quail eggs until the whites are cooked and the yolk is runny.

Step Seven: Plate and Enjoy!

Spoon some risotto into the center of four plates and add one quails egg to the top. Place two roasted tomatoes on the side with the fried bread. Enjoy!