Risotto with green peas, bacon and poached egg
A classic of Italian cuisine! Many people do not get risotto as required creamy, tender and very tasty. But it is not difficult to cook it at all! The main thing is to choose the right rice and remember the main rules: stir continuously and add cheese and butter at the very end!
Ingredients
| Arborio rice 150 g |
| green peas 100 g |
| shallot 1 onion |
| bacon 3-4 strips |
| vegetable broth 400 ml |
| white dry wine 100 ml |
| pecorino cheese 50 g |
| quail eggs 2 pcs |
| butter |
| salt |
| pepper |
Instructions
Step 1
Fry the shallot sliced in half rings in butter. Add the rice and stir until it becomes "glassy".
Step 2
Pour in a little warm vegetable stock and, stirring constantly, allow the rice to absorb it completely.
Step 3
When the rice has absorbed all the liquid, add more stock and again allow the rice to absorb it.
Step 4
Pour in the white wine and allow the rice to absorb it.
Step 5
Finely chop the bacon and add to the rice along with the green peas. Add the remaining stock in batches and stir until the rice is cooked (it should not be too mashed). Season to taste with salt and pepper.
Step 6
Add some grated Pecorino cheese and butter to the rice. It is the addition of butter that makes the risotto creamy and tender.
Step 7
Break the quail eggs into 2 shot glasses. In a saucepan, boil the water, make a whirlpool and gently lower the eggs in one at a time. When the whites have set, carefully remove the poached eggs.
Step 8
Place the risotto on a plate, sprinkle with grated Pecorino cheese and top with the poached eggs.
