Risotto with Fried Egg

Name: Risotto with Fried Egg
Yield: Serves 4
Ingredients: 40 g(1½ oz) butter; 1 litre(35 fl oz/4 cups) hot vegetable broth; 2 french shallots, chopped; 3 tablespoons olive oil; 320 g(11¼ oz) risotto rice; 125 ml(4 fl oz/½ cup) white wine; 4 eggs, at room temperature; about 8 fresh sage leaves; grated parmesan cheese, to serve; 40 g(1½ oz) grated parmesan or grana cheese; freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

These are all the things my family loves — white risotto, egg, parmesan — on one plate. The egg yolk must be soft when you serve it so that it can drip into the rice, and we like the white to be golden and frayed around the edge.

Ingredients

40 g(1½ oz) butter
3 tablespoons olive oil

Side dish
Main course
Gluten-free
Vegetarian

Method

Heat half the butter and 2 tablespoons of oil in a heavy-based pan suitable for making risotto. Sauté the shallots over low heat until light gold and then stir in the rice with a wooden spoon. Stir for a