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%.
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
- 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
- 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.
- 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”
Looks like we both did risotto yesterday. A good excuse to say I am not feeling 100%.
I love your meals – you eat so well !!
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)
This looks so good! I’ve never tried to make a poached egg before, but I think I might have to give it a try now.
I’ve added this page to my StumbleUpon. 🙂
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