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