The ingredient list and process for making the actual risotto here are not super complicated, but the art form is slowly adding the liquid and constantly stirring to make sure that the rice slowly releases it’s wonderful starch that gives the dish it’s creamy texture while not overcooking the rice.
The egg is much, much fussier because it requires cooking at more or less exactly 143° for exactly 30 minutes in order to get the right texture. 10 degrees too high and the yolk overcooks and solidifies; 10 degrees to low and the egg is too raw. Normally eggs done this way are cooked in an immersion circulator, which can be set to an exact temperature and has a spout immersed in the water tank that keeps the water moving to insure very gentle cooking, but which cost about $1200. For the jerry-rigged home version, simply place a ceramic plate in the bottom of a saucepan filled with water to help diffuse the heat. Just bring the water up to the correct temp, put in the eggs, and set a timer for 30 minutes. Religiously check the temperature with an insta-temp thermometer every couple minutes to make sure it doesn’t go more than 5 degrees at most in either direction. Have an ice bath ready and as soon as the timer goes off, get the eggs into the bath so that they stop cooking. Let sit for 10 or so minutes and then remove and allow to get back to room temperature.
If everything goes well, you should end up with an al dente and not gloppy risotto topped with a beautiful, silky, egg that should run everywhere when punctured with a fork. I also like to serve this dish with some simply sautéed peppery squash to complete the plate and add some color
Egg
2 Farm fresh or organic eggs
Salt and Pepper to taste
Risotto:
1 C. Arborio rice
2 Tblspns Olive oil (not Extra Virgin)
8oz Cremini mushrooms
-Tops, thick slice
-Stems, small dice
~8g Dried Porcini mushrooms
~32oz Vegetable Stock
2 Tspns Fresh thyme
¼ C. Chianti (or other red wine)
1/8 C. Grated Pecorino Romano (optional)
1) Put the dried porcini’s in a small bowl and rehydrate with about a cup of vegetable stock. Let sit for about 15-20 minutes and then strain and reserve, squeezing the mushrooms before discarding to get out all of the precious liquid.
2) In a large, non-stick skillet, heat the olive oil over medium/high heat for 2 minutes or so
3) Add the risotto and diced mushroom stems and cook for 3-5 minutes or until the mushrooms begin to soften and break down, making sure to stir until all of the risotto is well coated.
4) Add the reserved porcini liquid, stirring constantly, and cook until all of the liquid is absorbed
5) Repeat this step with 2 cups of vegetable stock one cup at a time, making sure all of the liquid is absorbed each time and continue to constantly stir
6) After adding the second cup of stock, check the risotto and make sure it is slightly undercooked from where you want the final texture. Add in the wine, thyme, and sliced mushrooms and cook until the mushrooms are just cooked and still have some texture.
7) Add the rest of the stock in ½ cup intervals making sure the rice doesn’t overcook.
8) Add the cheese if desired and stir until thoroughly blended
Squash
1 Tblspn Extra virgin olive oil
1 each Zucchini, thin slice
1 each Yellow squash, thin slice
3 cloves Garlic, small dice
Salt and Pepper to taste
1) In a medium bowl, combine the squash, salt, pepper, and garlic
2) Heat the oil in a medium sauté pan over medium high heat for 2 minutes or so
3) Turn the heat up all the way and add the squash, flipping frequently and cooking until just soft
Enjoy and let me know how it turns out!
