Week 59: Primavera Risotto Nests with Fried Eggs

This was our first real risotto recipe. I attempted one before, but couldn't find the right kind of rice, so it didn't count. Risotto does require a lot of attention and stirring, but it wasn't extremely difficult, and I loved the creaminess of the result. Other things I loved: all of the veggies, how I could taste the wine that the rice soaked up, and the way the fried egg complimented the risotto.

Year of Yum Rating: 4 STARS

INGREDIENTS
4 tablespoons (1/2 stick) butter, divided
2 cups chopped button mushrooms (about 5 ounces)
3/4 cup chopped onion
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup 1/3-inch cubes carrots
2 cups diced trimmed asparagus (about 9 ounces)
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil plus additional for drizzling
4 large eggs

DIRECTIONS
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.

Heat some butter in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. (Our eggs were pretty done, but my yolk was just a little runny...)

Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese.



Recipe from Epicurious...I LOVE that app on my iPod Touch!