• heat the vegetable stock with the saffron and let it infuse for about half hour

for the poached eggs

• bring a pot with water, the vinegar and some salt to a boil
• crack the eggs into individual cups
• add the eggs one by one to the slowly boiling water and poach for about 2 minutes

for the risotto

• peel long shavings of parmesan with the peeler for decoration and grate the rest of the parmesan fine for in the risotto
• wash and dry the rocket
• peel and chop the onion fine
• melt the butter and sweat the onion on low fire
• add the rice and sweat together with the onions
• add around 500 ml of the saffron stock in several stages to the rice whilst stirring regularly.
• once the 500ml of saffron stock is absorbed you can add the grated parmesan and little bits of stock to keep the risotto runny
• now heat up the eggs in a bit of hot water
• taste the risotto for seasoning and keep it really nice and moist just before serving
• add the warm poached eggs, rocket and parmesan shavings and serve directly