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Leek and Parmesan Risotto with a Warm Poached Egg
- Serves
4
- Difficulty
Medium
By Gary Rhodes
Published 1995
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 450
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
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