Recipe For Mushroom Risotto

Mushroom Risotto with Eggs

Mushroom Risotto With Eggs

Ingredients

• 1/3 cup dried porcini mushrooms
• 6-7 cups chicken stock
• 3 tbsps. extra-virgin olive oil
• 1/4 cup finely chopped onion
• 1 1/2 cups medium-grain Italian rice, such as carnaroli or arborio
• 1/2 cup dry white wine
• 1/3 cup grated Parmesan, plus 3 tbsps. Parmesan curls
• 3 tbsps. unsalted butter
• 6 large eggs
• 2 tbsps. chopped parsley for garnish

Method

1. In a small bowl, cover the dried mushrooms with warm water and soak for 15 minutes
2. Remove the mushrooms from the liquid with a slotted spoon
3. Drain the liquid through a fine sieve to remove any grit and reserve
4. Squeeze any excess liquid out of the mushrooms and thinly slice them
5. Bring the chicken stock to a boil in a large saucepan, then lower to a simmer
6. Add the reserved liquid to the stock
7. Heat the oil in a large skillet over medium heat
8. Add the onion and cook until soft and translucent, about 3-4 minutes
9. Add the rice and stir until coated
10. Cook for 2 minutes longer, until rice begins to make a crackle sound
11. Add the wine and reduce the heat to medium to a steady gentle bubbling
12. Stir the rice constantly until all the liquid is absorbed
13. Ladle in 1 cup of the warm stock and continue stirring until the liquid is absorbed
14. Continue to add warm stock, 1/2 cup at a time, stirring often, until the rice is creamy and just tender, about 25-30 minutes
15. Stir in the grated Parmesan and set aside
16. Melt 1 tbsp butter in a small skillet over medium-high heat
17. Add the mushrooms and cook until just heated through
18. Set aside
19. Melt the remaining 2 tbsps butter in a large skillet over medium-high heat
20. Crack the eggs into the skillet
21. Add 2 tbsps water to the pan, place the lid on and lower the heat
22. Cook for 2-3 minutes longer until yolk is set and egg white is opaque
23. Remove the eggs from the heat
24. Spoon the risotto into 6 mounds or into individual bowls
25. Evenly divide the mushrooms among the 6 servings
26. Top each mound with an egg and sprinkle on the Parmesan curls and parsley to serve