Spring Pea & Lemon Risotto

Spring Pea & Lemon Risotto with Poached Eggs

Ingredients:
2 tablespoon unsalted butter
1 ½ cups Carnaroli or Arborio rice
2 tablespoons minced garlic
4 cups hot chicken or vegetable stock
1 teaspoon kosher salt
4 whole eggs
½ pound petite peas, frozen and thawed
1 lemon, zested
1 cup dry white wine
3 scallions, cut on the bias
½ cup Parmigiano-Reggiano, grated
Salt and white pepper, to taste

Instructions:

1. In a medium high-sided sauté pan, melt butter over medium heat. Add Arborio rice and stir to coat with butter. Cook until rice begins to toast and lightly brown.
2. Add garlic and stir. Cook until garlic has softened and is fragrant, another 1-2 minutes.
3. Add one ladle of stock and salt to pan, scraping any browned bits from rice or garlic that may have stuck to the bottom of the pan. Allow the stock to absorb into the rice completely before adding another ladle of stock. Continue adding stock one ladle at a time, until absorbed, until stock is finished.
4. While risotto cooks, poach eggs. In a medium high-sided sauté pan filled ¾ with water, bring water to a gentle simmer over medium heat.
5. Once water begins to bubble along the bottom and edges of the pan, carefully crack eggs into water one at a time. Make sure the water is not at a full simmer or rolling boil so that is does not break up the eggs. Let eggs cook about 2-3 minutes for a soft runny yolk or 4-5 minutes for a firmer yolk.
6. While eggs poach, check risotto. Rice should be cooked through and creamy in texture. Once rice is cooked, add peas and lemon zest. Taste and season with extra salt if necessary.
7. Once eggs have finished cooking, gently remove them from water with a slotted spoon and set aside on a plate while you finish the last few steps for risotto.
8. Add any remaining chicken stock to risotto along with white wine. Return to a simmer and let rice absorb stock and wine. Season with salt and pepper to taste.
9. Plate risotto with one poached egg on top and garnish with green onions and grated parmesan cheese. Enjoy!

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