|
|
|
|
 Submit
|
Google Custom
Search
CivicLifeSportsSchoolsBusinessFoodOur HomesLetters/OpinionsCalendar
Published July 6th, 2011
Risotto au Parmesan avec Petits Legumes de Saison et Oeuf Poché

(Parmesan Risotto with steamed seasonal vegetables and poached egg)
INGREDIENTS
1/2 cup Arborio rice
21/2 cups white veal stock
2 eggs
3 tablespoons white vinegar (for poaching eggs)
Salt and pepper to taste
Baby carrots
Baby turnips
Baby fennel
1/2 ounce Parmesan cheese (plus a little extra for garnish)
Fresh chervil or chives, snipped for garnish
DIRECTIONS
Prepare risotto by sautéing rice in a little bit of olive oil in a sauté pan. Add stock one half cup at a time, stirring often,
until all stock is used and rice is al dente. Season with salt and pepper and stir in Parmesan.
Meanwhile, steam veggies and poach eggs until yolk is still soft, but whites are cooked.
Spoon risotto on plates and top with veggies and poached egg. Sprinkle with extra grated Parmesan and snipped chives or chervil as garnish.
NOTE *I added two finely chopped shallots to the risotto when sautéing it in the pan.

Advertisement
print story

Before you print this article, please remember that it will remain in our archive for you to visit anytime.
download pdf
(use the pdf document for best printing results!)
Comments
Send your comment to:

Reach the reporter at:

Quick Links for LamorindaWeekly.com
Home
Archive
Advertise
send artwork to:
ads@lamorindaweekly.com
Classified ads
Lamorinda Service Directory
About us and How to Contact us
Submit
Letter to the Editor
Send stories or ideas to:
storydesk@lamorindaweekly.com
Send sports stories and photos to:
sportsdesk@lamorindaweekly.com
Subscribe to receive a delivered or mailed copy
Subscribe to receive storylinks by email		 Content
Civic
Lafayette
Moraga
Orinda
MOFD
Life
Sports
Schools
Business
Food
Our Homes
Letters/Opinions
Calendar


Copyright Lamorinda Weekly, Moraga CA