Saffron risotto with poached eggs, rocket and parmesan
Print Recipe
A delicious Italian dish to share with friends or family. heartwarming, full of flavour and effortlessly vegetarian
Course Main Course
Cuisine Italian
Keyword poached eggs, risotto, saffron, vegetarian
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Servings 4 people
Author Bart van der Lee
- 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
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