Monday, September 10, 2012

Risotto with a Poached Egg

Steve loves to make risotto and it sounded delicious to me. But I wanted to make it healthier so I did a little searching online and found a bunch of recipes where people put a poached egg on top to make it a full meal.  Steve has been practicing his skill of poaching an egg. Up until a few days ago we didn't have the right kind of slotted spoon but this seemed like a great reason to go get one.  This is a very easy dish to make if you have some time.  You can use any recipe for risotto that you enjoy making but I'm also including ours incase you don't have one on hand. 

A few notes about this dish: 1)make as much risotto as you want because in a few days I will be posting a recipe about what to do with leftover risotto; 2) it's optional to use the butter, if you are all for flavor and don't care about how healthy it is you can even use more butter, if you want to be extra healthy just us EVOO to saute; 3) you can add another type of flavoring to the risotto like peas, asparagus, or another veggie, we had mushrooms so that is what we used; 4) you want to make this in a 10 inch pan with a flat bottom for best results. 

Risotto with a Poached Egg                                                             Servings: 2, with extra risotto
1 cup arborio rice                                                                                Time: 45 minutes to an hour
3 cups chicken or veggie broth
1/4 onion, diced
1 clove garlic, chopped
2 medium sized mushrooms, sliced thin
3/4 tablespoons butter
1/4 to 1/2 cup grated parmesan or manchego, or a mix 
4 eggs

Saute the mushrooms, onions, butter, and a few dashes of EVOO over medium to medium-low heat. See the note above about using butter and EVOO. When the onions a translucent add the garlic and saute for about two minutes.  Add the rice and toast it for about 2 to 4 minutes, or until there is a dot at the center and a nutty aroma.  

When the rice in ready add 1 cup of your broth.  Stir the broth around and flatten the rice out.  Let it sit for a few minutes until all the liquid is absorbed.  You should check to see if the liquid is absorbed by dragging the spoon through the rice and seeing if any broth seeps into the open space on the bottom of the pan. If the space is clear, like in the picture to the right, it's time to add another 1/2 cup of broth.  Continue the pattern of adding liquid, stirring, letting it sit, and checking the bottom of the pan until all 3 cups of the broth is in the risotto.  Periodically check to see how the rice is tasting and it's doneness. After the last of the liquid is absorbed stir in the cheese.  Turn the heat to low and let it sit until the eggs are ready.

While the risotto is cooking put water in a medium sized pot and bring it to low boil.  Crack one of the eggs into a bowl and slide it into the boiling water.  Repeat with each of the eggs.  Keep the eggs in the water for 2 minutes and then remove with a slotted spoon.  Place the eggs on a paper towel where the excess water can drain off.

When both the eggs and risotto are done you are ready to dish up!  Grate some black pepper and salt on top of the eggs.

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