happy happy joy joy

Spring Vegetable Risotto with Poached Egg

It doesn’t take much to make me happy. The company of good friends, a yummy bottle of wine, a delicious and creatively prepared meal. I was lucky to enjoy all of that in spades this weekend with multiple outings. And on Sunday, when the dust had settled, I was inspired to put my apron back on and get cracking in the kitchen again. I was particularly excited to cook this. Recently featured in an issue of Bon Appétit, this recipe had my name written all over it. Creamy risotto chock-full of bright and flavorful veggies topped with (one of my favorite things!) a poached egg. It’s a bowl bursting with Spring.

Brimming with umami savoriness, this risotto is at once light and sumptuous. The rice is packed with fresh vegetables of the Spring variety: leeks and fennel, peas and mushrooms, arugula for peppery bite. Chopped chives add herbaceousness, Italian pecorino adds saltiness. The runny yolk of the poached egg oozes into the rice to make a sauce–this dish is over the top!

Some of you may think risotto is too complicated to tackle, but nothing could be farther from the truth. The technique is simple and straight forward: the rice is coated with fat in the pan and then slowly absorbs liquid (usually a combo of wine and stock) until it reaches al dente doneness. Yes, there’s stirring involved, but in no way are you chained to the pan. Because this recipe has many components, I recommend that you prep everything before you get started. Begin with the peas.

As usual, I’ve put my own spin on this recipe. Instead of fava beans, which are a lot of work to shell, I’m going with peas, fresh sweet peas picked from the pod. In a pinch, you could use frozen, but this dish is all about fresh–use fresh peas whenever possible. You’ll need about 2 pounds of pods to equal 2 cups of peas. In a saucepan of boiling salted water, cook the peas for just one minute then place in an ice water bath to shock. Drain and set aside in a bowl.

Poaching eggs can be a nerve-racking task, but this simple method allows you to get it done in advance. Fill a skillet with salted water and heat to barely a simmer. Add distilled white vinegar–it helps to firm the whites. Crack each egg into a small bowl and then gently slip it into the pan; poach the eggs three at a time. Cook for 3 minutes, until the whites are set, but the yolk is still runny. Use a slotted spoon to place the eggs into a bowl of ice water and set aside.

Add olive oil and the other tablespoon of butter to the pan and stir in the chopped leeks, fennel and garlic. Sauté for 4 to 5 minutes until softened, stirring often. 

In a small saucepan, heat the chicken stock to simmering on a neighboring burner. To easily convert this dish to vegetarian, use vegetable stock instead. Add the arborio rice to the pan with the vegetables and stir to coat for 2 minutes.

Pour in the white wine and adjust the heat to a simmer. Stir the rice and veggies until the wine is almost completely absorbed.

Begin adding ladles of the stock, about 1 cup at a time. Stir frequently; as each cupful is almost absorbed, add another. You should adjust the heat under the pan so that it maintains a rapid simmer. After about 20 minutes, taste the rice–it should be tender but still have some bite.

The original recipe called for spinach, but I opted for arugula instead–can’t get enough of that peppery bite. Add the torn leaves to the rice and toss to incorporate until they’re wilted.

Mix in sour cream, or crème fraîche if you have it. Add the grated cheese–I used Italian Fulvi Romano, a variety that is not as hard or salty as traditional Pecorino. Stir until melted.

Add chopped chives to the rice, then mix in peas and mushrooms; season with kosher salt and lots of cracked black pepper to taste.

Before serving, reheat the skillet of water and warm the poached eggs for just a minute. Spoon the risotto into large shallow bowls, then top each with a poached egg, shavings of Pecorino, and some more chives. Happy May Day!