Leek and Parmesan Risotto with a Warm Poached Egg

Name: Leek and Parmesan Risotto with a Warm Poached Egg
Yield: Serves 4
Ingredients: 1.2 litres (2 pints) Vegetable Stock or Chicken Stock; 450 g (1 lb) leeks, trimmed and sliced; 175 g (6 oz) unsalted butter; 4 poached eggs; 1 tablespoon snipped fresh chives; Fresh Parmesan flakes (optional); Salt and freshly ground white pepper; 225 g (8 oz) arborio rice; 3–4 tablespoons grated Parmesan; 2–3 tablespoons Basic Vinaigrette or seasoned olive oil; 2 onions, finely chopped; 1 small garlic clove, crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

The traditional way to poach an egg is to bring a deep pan of water to a rolling boil. Add a generous quantity of wine or malt vinegar, then crack the egg into the water. Poach for about 3 minutes until the white has set. Remove from the pan and place in a bowl of cold water to stop the cooking or serve immediately.

Ingredients

1.2 litres (2 pints) Vegetable Stock or Chicken Stock
450

Main course
Vegetarian
Gluten-free

Method

Bring the stock to the boil and add the sliced leeks. Bring back to the boil and drain the leeks off, reserving the leeks and stock separately. Melt the butter in a large pan, add the onions and garlic and cook for a few minutes without colouring until softened. Add the rice and cook for a further minute. Start to add the hot stock a ladle at a time and cook over a medium heat, allowing the ric