Preheat the oven to 400° F
In a Dutch oven or saucepan over medium-high heat, warm 1 Tbsp clarified butter. Add the leeks and garlic. Cook, stirring frequently until the leeks are soft and translucent (~3 minutes)
Add the rice and stir to coat with the clarified butter. Add the wine and cook until most of it has evaporated (~ 1 or 2 minutes more)
Stir in 4 cups of the chicken stock, a healthy pinch sea salt, and a grind or two of pepper. Bring to a boil
Cover and transfer to the oven. Bake on the bottom rack for 25 minutes.
After 25 minutes, check the risotto (most of the liquid should be absorbed and the rice just cooked)
While the risotto is baking, saute the mushrooms. Over medium heat, melt 1 Tbsp clarified butter in a large skillet.
Add mushrooms and cook, stirring often, until tender (~ 5 minutes) Using a slotted spoon, transfer to a bowl, along with edamame and peas
Poach Eggs - (10 or 15 minutes before the risotto is done)
Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar.
Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs.
Cook until whites are cooked but yolks are runny (~ 3-4 minutes). Using a slotted spoon, carefully transfer eggs to a bowl of ice water.
Repeat with the remaining eggs.
Finish and Serve
Remove the risotto from the oven and stir in another ½ cup chicken broth, butter, spinach, Greek yogurt, Parmesan, ¼ cup chives, and the reserved edamame, peas, and mushrooms.
Stir until the greens are wilted and the cheese has melted (~ 2 minutes)
Divide risotto among bowls and top with poached eggs, and chives