Spring Risotto with Poached Egg; the update

Yesterday was retro comfort food.

Today is current (chez nous) comfort food.

My mother was a great believer in poached eggs when one was not feeling 100%.

I agree. 

This was last night’s dinner.

Spring Risotto with Poached Egg

Total time: 30 minutes


  • 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

Spring Risotto with Poached Egg


  • 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.

First – our girls have been most considerate during our downtime….

Well, that and the fact that they both hate the rain and it’s been raining all day.

I took this from my chair – which is just out of sight, about 6 inches from Bonnie’s nose.

What is that old saw about sleeping dogs?



We’re not feeling so awful that no work is getting done – just not as much as usual, and that all being easy stuff.

Like closet trim:

And some wall patching around the radiator:

There will (eventually) be doors on the closets.  He has to make them first.

And he assures me that he will get his crap stuff off of the windowsill.

And I keep assuring him that spring is coming.

So far, we’ve both been wrong.

4 thoughts on “Spring Risotto with Poached Egg; the update”

  1. Val, it almost makes feeling less than 100% worth it LOL
    manningroad, thanks… we are rather fond of food 😉 (and you do pretty well yourself)

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