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

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

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

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Risotto with Fried Egg

Ingredients

Method

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