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

 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

Spring Risotto with Poached Egg

 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.

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?

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:

Closets_trimmed
And some wall patching around the radiator:

Wall_patches
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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