Spring Vegetable Risotto

Click below for video

click above for video

Spring Vegetable Risotto
Serves 4

1 32 oz. container vegetable stock
2 tbs. butter, separated
1 shallot, minced
2 cloves garlic, minced
8 oz. sliced baby bella mushrooms
1 c. arborio rice
1 c. white wine
1 c. peas
2 tbs. chopped chives
1/3 c. parmigiano cheese
1 c. baby spinach
4 eggs (optional)

Heat the stock in a small saucepan over low heat.

In a large, seep saute pan, heat 1 tbs. butter.  Add in shallot and cook for 5 minutes. Add garlic and allow to cook until fragrant. Add the mushrooms to shallots and onion and cook, stirring often for about 8 minutes. Season with salt to taste. Remove mushrooms from pan and set aside.

Heat second tablespoon of butter in same sauté pan. Add in rice and cook until fragrant and ends of grains become opaque. Pour wine over rice and allow to cook until liquid is absorbed. Continue cooking rice by adding ladles full of warm vegetable stock as rice starts to look dry. Stir rice and cook in this manner for about 15 minutes.

Before rice finishes cooking, add in peas, half the chives, spinach and parmigiano.  When spinach has wilted and rice is al dente, remove from heat.

In a small saucepan heat about a cup of water and a splash of vinegar. Crack an egg into a small bowl. When water is simmer, not boiling, use a slotted spoon to stir and create a small whirlpool and quickly pour egg in. Allow to simmer for 2 minutes, watching carefully to make sure bubbles don't break egg apart. Use slotted spoon to lift egg out of water and allow to drain on a paper towel. Cook the eggs this way, one at a time. 

Spoon risotto into dishes, top with an egg and garnish with remaining chives, salt & pepper to taste.

Buon Appetito!