Spring Risotto with Poached Egg; the update

Spring Risotto with Poached Egg

Total time: 30 minutes

 Ingredients:

• 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 125ml) dry, white wine
• 2 1/4 cups (18oz, 500ml) chicken stock
• 2 tsp olive oil
• 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated 
• Condimenti
• 4 green garlic, sliced, including green tops
• 6oz (175gr) white (or green) asparagus, cut into pieces
• 3 slices dry-cured ham, roughly chopped
• 1/4 cup fresh, chives, chopped
• 2 tbs fresh tarragon, chopped
• 2 tsp olive oil
• 2 eggs

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Add all asparagus but tips to chicken stock.
• In medium sauce pan heat 2 tsp olive oil
• Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. 
• Add white wine and stir. 
• Start condimenti. 
• Heat water for poaching eggs
• When wine is almost absorbed add a 1/3 cup of stock (no asparagus) and stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
• Before the last 1/3 cup is added taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.  If more stock is needed add it a tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate. 
• Poach eggs
• Pour off any remaining stock from the asparagus
• Add asparagus, herbs, Parmesan to risotto and stir well
• Stir in the condimenti
• Divide risotto and spoon into 2 flattish bowls.
• Top with poached egg and serve immediately. 
• Condimenti
• While risotto is cooking, heat remaining 2 tsp olive oil in medium skillet.  
• Add gbreen garlic, asparagus tips, ham and sauté gently until vegetables are tender. 
• Cover and keep warm until needed for risotto.