Spring Vegetable Risotto With Poached Eggs
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
41
Spice
40
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Distilled White Vinegar6 large
Egg8 cups
Chicken Broth (low-sodium)2 tbsps
Unsalted Butter (divided)450 g
Chanterelle2 tbsps
Olive Oil2 cups
Arborio Rice1 cup
White Wine (dry)2 tbsps
Sour Cream (crème fraîche or)1.5 cups
Grated Pecorino (finely)Directions:
1
If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute
2
Drain; transfer to a bowl of ice water and let cool
3
Peel favas and transfer to a small bowl
4
Bring a large skillet of salted water to a bare simmer over medium-low heat
5
Add vinegar
6
Crack 1 egg into a small bowl, then slide into simmering water
7
Repeat with 2 more eggs
8
Cook until whites are cooked but yolks are runny, about 3 minutes
9
Using a slotted spoon, carefully transfer eggs to a bowl of ice water
10
Repeat with remaining 3 eggs
11
Bring broth to a simmer in a large saucepan over medium heat
12
Reduce heat to low; cover and keep warm
13
Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat
14
Add mushrooms and cook, stirring often, until tender, about 5 minutes
15
Using a slotted spoon, transfer to bowl with favas
16
Heat oil and remaining 1 tablespoon butter in same pot over medium heat
17
Add leeks, fennel, and garlic
18
Cook, stirring often, until vegetables are softened, about 4 minutes
19
Add rice and stir to coat, about 2 minutes
20
Add wine and cook, stirring occasionally, until evaporated, about 4 minutes
21
Add 1 cup broth
22
Cook, stirring often (no need to stir constantly), until broth is almost absorbed
23
Add remaining broth by cupfuls, 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
24
Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto
25
Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes
26
Season risotto with salt
27
A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute
28
Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper
29
If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute
30
Drain; transfer to a bowl of ice water and let cool
31
Peel favas and transfer to a small bowl
32
Bring a large skillet of salted water to a bare simmer over medium-low heat
33
Add vinegar
34
Crack 1 egg into a small bowl, then slide into simmering water
35
Repeat with 2 more eggs
36
Cook until whites are cooked but yolks are runny, about 3 minutes
37
Using a slotted spoon, carefully transfer eggs to a bowl of ice water
38
Repeat with remaining 3 eggs
39
Bring broth to a simmer in a large saucepan over medium heat
40
Reduce heat to low; cover and keep warm
41
Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat
42
Add mushrooms and cook, stirring often, until tender, about 5 minutes
43
Using a slotted spoon, transfer to bowl with favas
44
Heat oil and remaining 1 tablespoon butter in same pot over medium heat
45
Add leeks, fennel, and garlic
46
Cook, stirring often, until vegetables are softened, about 4 minutes
47
Add rice and stir to coat, about 2 minutes
48
Add wine and cook, stirring occasionally, until evaporated, about 4 minutes
49
Add 1 cup broth
50
Cook, stirring often (no need to stir constantly), until broth is almost absorbed
51
Add remaining broth by cupfuls, 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
52
Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto
53
Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes
54
Season risotto with salt
55
A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute
56
Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper