Autumn mushroom risotto with poached egg

all details

The risotto is a bit different from most others as you don't stand there stirring and adding ladles of stock. Once you have your rice and aromats in the pot, you add most of the warm stock, put a lid on and simmer, then take the lid off before all the stock is absorbed and stir. This creates a creamy risotto without the sore arm.

Meat for vegetarians: Frank Camorra's Autumn mushroom risotto with poached egg.
Meat for vegetarians: Frank Camorra's Autumn mushroom risotto with poached egg. Photo: Marina Oliphant

Ingredients

1 tbsp olive oil

1 medium onion, finely chopped

150g swiss brown mushrooms, roughly chopped

2 cloves garlic, finely chopped

1 tbsp rosemary, chopped

350g arborio rice

125ml white wine

1 litre vegetable stock

80g butter, chopped into small pieces

50ml white vinegar

4 free range eggs (they must be very fresh or they will be hard to poach)

50g parmesan cheese, grated

 

Method

Heat the olive oil in a deep saucepan and saute the onion and mushrooms until golden.

Meanwhile, fill a medium-sized pot three-quarters full of water and heat on the stove to poach the eggs. Add the garlic and rosemary to the mushroom mixture and cook for 30 seconds. Add the rice and stir well for one minute over a medium heat to toast the rice. Add the wine and let the rice absorb it.

Add the stock, stir to combine with rice, cover with a lid and reduce to a gentle heat. Simmer for 10 minutes. Take off the lid and check if the rice is cooked with a slight bite to it. Make sure the rice has not absorbed all the stock; if it has, add just enough warm stock so you can stir the mixture easily. Add the butter and stir for a few minutes - you will see the starch thickening the liquid as it is knocked off the rice grains.

Check for seasoning and keep the risotto warm while you poach the eggs. Add the vinegar to the water and bring it to a gentle bubbling simmer. With a slotted metal spoon, give the water a gentle stir in a circular motion to create a whirlpool, crack each egg into a small bowl and gently pour it into the middle of the whirlpool. The eggs will pull up into a tight ball. Cook them for about two minutes then lift them out with the spoon and gently touch the surface, feeling for a soft centre.

Spoon the risotto into a bowl and make a small dent in the middle for the egg. Place an egg in the dent and sprinkle the grated parmesan over the dish.

Serve immediately.

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  • Main Ingredients - Rice, Mushroom, Eggs
  • Cuisine - Italian
  • Course - Dinner, Main-course
  • Occasion - Midweek dinner, Family meals

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Rating: 3.5 out of 5 stars
Reader ratings (7)

2 reviews so far

  • Rating: 4.5 out of 5 stars

    A wonderful recipe, and almost idiot proof, given my past adventures into the culinary arts. I also learned new techniques such as risotto by the absorption method and how to create tight balled poached eggs.
    No exotic ingredients, and dare I suggest that while swiss brown mushrooms give a meaty flavour, field mushrooms would be just as good. Well done Mr Camorra. The only problem, according to my partner, is with my new found culinary confidence I am bound to overreach myself and come crashing to earth.

    Commenter
    Timmy Time
    Location
    Wy Yung
    Date and time
    May 01, 2014, 10:58AM
  • Rating: 5 out of 5 stars

    This recipe was amazing. I've never been confident cooking risotto, however this recipe was indeed idiot proof!! Even poaching eggs, something I've never really been able to master, worked really well!! Love Frank Camorra's recipes!!

    Commenter
    MaryJane01
    Location
    Melbourne
    Date and time
    May 22, 2014, 10:14AM

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