Super creamy Saffron risotto with poached eggs, rocket, and parmesan cheese. This is a real impressive Italian classic with a modern twist.
Servings: 4 people
Ingredients
- 250 gram Carnaroli risotto rice
- 25 gram butter
- 1 piece onion
- 1 litre vegetable stock
- 20 treads saffron
- 150 gram Parmesan cheese
- 100 gram rocket
- 6 piece super fresh eggs
- 1 tbs vinegar
Instructions
- 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