Silky saffron risotto with soft poached egg

Italian 5 Mins Prep · 40 Mins Cook

1. Finely chop the onion.
2. Heat the stock in a medium-sized pot and have a ladle ready.
3. Melt the butter and olive oil together in a medium-sized pot.
4. Sauté the onion for 5 minutes over a medium-low heat, or until softened.
5. Stir in the rice and cook for a few minutes, or until it begins to toast.
6. Stir in a ladle of stock to deglaze the pan.
7. Add the saffron and begin to add the stock, a ladle at a time, stirring continually.
8. Ladle in more stock, stirring until each addition has reduced. Continue this process until all the stock has been used.
9. After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
10. Finely grate 50g of the Parmesan and stir into the rice.
11. Meanwhile bring a large pan of water to a boil, then reduce to a simmer and carefully crack in the eggs (in batches if necessary).
12. Poach for 3 minutes until the whites have set.
13. Remove with a slotted spoon onto kitchen paper towels to drain.
14. Divide the risotto between four bowls and top with Parmesan shavings, olive oil and the poached.

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