Ingredients
- Onion 1
- Chicken stock 1½L
- Salted butter 3 tbsp
- SpinneysFOOD extra virgin olive oil 5 tbsp
- Arborio risotto rice 350g
- Saffron ½ tsp
- Parmesan cheese 110g
- SpinneysFOOD eggs 4
- SpinneysFOOD black peppercorns ½ tsp
Equipment
- Spoon 1
- Saucepan 1
Nutrition (Per serving)
- Calories 743
- Fat 40g
- Saturates 14g
- Protein 22g
- Carbs 78g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Silky saffron risotto with soft poached egg
Italian 5 Mins Prep · 40 Mins Cook
- Finely chop the onion.
- Heat the stock in a medium-sized pot and have a ladle ready.
- Melt the butter and olive oil together in a medium-sized pot.
- Sauté the onion for 5 minutes over a medium-low heat, or until softened.
- Stir in the rice and cook for a few minutes, or until it begins to toast.
- Stir in a ladle of stock to deglaze the pan.
- Add the saffron and begin to add the stock, a ladle at a time, stirring continually.
- Ladle in more stock, stirring until each addition has reduced. Continue this process until all the stock has been used.
- After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
- Finely grate 50g of the Parmesan and stir into the rice.
- 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).
- Poach for 3 minutes until the whites have set.
- Remove with a slotted spoon onto kitchen paper towels to drain.
- Divide the risotto between four bowls and top with Parmesan shavings, olive oil and the poached.