spring vegetable risotto with a poached egg
March 19, 2014 § 73 Comments
Here is delicious spring risotto recipe. Crispy fennel, sweet nutty cremini mushrooms, garlic and spring leeks all together with creamy Parmigiano-Reggiano risotto and an egg on top. My last recipe I posted had an egg on top too! Must be the warm spring air and the thought of chicken’s laying fresh eggs giving me inspiration. Or maybe it’s because I have cut back a bit on my meat consumption and the eggs are a source of protein I so often crave. Whatever the reason it doesn’t matter because honestly, the egg was a love match with this risotto. A perfect union.
Risotto can seem so daunting to prepare. Standing over a pot midweek and continuously stirring for twenty minutes can seem a bit much for some. However, once all the ingredients are chopped and prepped it is quite effortless. There is something to be said about being organized in the kitchen. It certainly makes for a much better cooking experience and this goes together quite smoothly when you gather all your ingredients and prep them before heating your pot.
Refashioned from Bon Appétit… serves 4, generously.
I n g r e d i e n t s
- 1 tablespoon distilled white vinegar
- 4 large fresh eggs
- 6 cups chicken stock
- 2 tablespoons unsalted butter, divided
- 1/4 pound crimini mushrooms, quartered
- 2 tablespoon olive oil
- 2 large leeks, white only, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- handful of baby spinach leaves, cleaned and dried
- 2 cups of fresh or frozen (thawed) peas
- 2 tablespoons greek yogurt
- 1 1/2 cups finely grated Parmigiano-Reggiano, plus more for shaving
- 1/4 cup fresh chives, snipped
- Freshly ground black pepper
M e t h o d
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 3 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water.
Bring stock to a simmer in a saucepan over medium heat. Reduce heat to low and keep warm. Melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl.
Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by ladlefuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total. Add spinach, greek yogurt, 1 1/2 cups grated Parmigiano-Reggiano, snipped chives, peas and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt. A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Parmigiano-Reggiano, chives, and pepper.