Crafting Michelin-Quality Risotto at Home
A Sophisticated Dish for the Home Kitchen
A Sophisticated Dish for the Home Kitchen
Ingredients
Serves 2:
Olive oil
1300ml vegetable stock
1 medium leek
1 medium carrot
1/2 an onion (optional)
2 cloves of garlic (optional)
Half a head of broccoli
A handful of frozen peas
2 fresh hen’s eggs
2 slices of Parma ham (optional)
100g unsalted butter
200g Parmesan cheese
Sea salt and freshly ground black pepper
Method
Wash and peel the carrot, leek, and broccoli, then chop them into small, even pieces.In a wide-based pan, heat a drizzle of olive oil and gently sweat the garlic and finely diced onion until soft and translucent. Introduce your preferred risotto rice to the pan and toast it lightly (you may also pour in 50ml of white wine to deglaze, if you wish).
Bring your prepared stock to a gentle simmer in a separate saucepan. Keeping the liquid hot is essential for a creamy texture, and you can always add a splash of boiling water later if required.
Gradually ladle the hot stock into the rice, one spoonful at a time, stirring continuously over a medium heat until each addition is absorbed.
After approximately 9 minutes of cooking, stir in the diced carrot. Wait a further 2 minutes before adding the leeks, and after another minute, incorporate the peas and broccoli. Cook for exactly one more minute, then lower the heat. Season carefully with sea salt and black pepper to taste.
Continue cooking until the rice is tender but retains a slight bite (al dente) – this typically takes between 13 and 18 minutes in total.
Meanwhile, bring a small saucepan of water to the boil with a splash of white wine vinegar and a pinch of salt. Carefully lower the eggs into the water and allow them to roll in a gentle boil for 1 minute, before reducing the heat by half. Leave them to poach for a further 2 minutes, then carefully remove and drain them on kitchen paper.
To prepare the garnish, lay the slices of Parma ham on a baking tray and bake in a preheated oven at 180°C for roughly 12 minutes, until beautifully crispy.
To finish the risotto, gently fold in the butter using a silicone or wooden spoon, tossing the rice to ensure a rich, glossy finish.
Finally, stir through the grated Parmesan until melted and thoroughly combined. Serve immediately in warm bowls, crowned with the poached egg and crispy Parma ham.
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