parmesan risotto with poached egg

The calendar has now turned to April which usually means spring is here, but this year it brought a late-season snowfall instead. While I long for warmer days and the need for less layers, the weather is still prompting me to make comfort food, hearty, warm dishes to carry me until spring. Last night as I watched the large, fluffy snowflakes fall outside my window, I stirred risotto. A warm dish of slightly salty parmesan risotto topped with a running yolk from a poached egg. A simple, comforting dish made right from the pantry, and perfect for a snowstorm.

1 teaspoon extra virgin olive oil 

1 tablespoon unsalted butter

1 small shallot, thinly sliced
Salt, to taste

Freshly ground black pepper

1 clove garlic, finely minced
1/4 cup Arborio rice

1-2 tablespoons white wine

1 1/4 – 1 1/2 cups hot low-sodium vegetable stock
1 egg
1 teaspoon vinegar
1/2 cup Parmigiano-Reggiano, finely grated, plus extra for garnish

2 slices ciabatta bread, toasted, for serving

1. Melt olive oil and butter in a medium saucepan over medium heat. Add shallot and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add rice and cook for another 1-2 minutes.

2. Add wine to pan and cook until evaporated. Add hot stock, a 1/2 cup at a time, stirring constantly. Continue adding stock a little at a time, until rice is tender, 20-25 minutes.

3. Meanwhile, bring a pot of water to a boil. Place egg in a small bowl. Add vinegar to water and carefully stir into water with a spoon. Using your other hand, carefully drop egg into swirling water. Allow to cook until whites are set, about 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
4. Remove risotto from heat and stir in Parmigiano-Reggiano. Transfer to a serving bowl and top with poached egg. Season with salt and pepper and top with additional Parmigiano-Reggiano. Serve warm along with toast.

Serves 1.