Wild Mushroom Risotto With Fried Eggs

1. 1

   Place the chicken broth in a medium saucepan and put over low heat to warm.

2. 2

   In a deep frying pan melt 1 tsp of butter with 1 tsp of olive oil on medium heat. Add half of the shallots to the pan and saute until translucent. Add the rice and stir to coat each grain with the butter and oil, saute for a few minutes until the rice is pearlized (you will actually see the grains change color). Stir in the white wine and cook until all the wine has evaporated. Then add one ladle-full of warm broth, stirring periodically until the liquid is absorbed, continue this process of adding broth and stirring until the rice is fully cooked. It will take around 25 minutes; you may not need all of the broth.

3. 3

   Meanwhile, in an oven-safe frying pan melt an additional tsp of butter and olive oil. Add the remaining half of shallots and saute until translucent. Then add the mushrooms and thyme. The mushrooms will immediately absorb all of the fats and they will seem dry, but continue to cook and they will release their own liquids, keep cooking until mushrooms are al dente and all the released liquids have been reabsorbed and reduced. Season mushrooms with salt and pepper to taste and set aside.

4. 4

   When the risotto is almost done, turn on the broiler. Wipe out the pan from the mushrooms and heat the remaining teaspoons of butter and olive oil. Season the butter and oil with salt and pepper, then crack four eggs into each quadrant of the pan, sprinkling with additional salt and pepper, cook on the stove for two minutes. Then finish the eggs under the broiler for another minute.

5. 5

   Stir the mushrooms, lemon zest and Parmigiano into the risotto; taste and adjust the seasoning as needed.

6. 6

   Plate the risotto and top with a fried egg. Sprinkle with Parmigiano, parsley and then drizzle with Balsamic vinegar. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.