Spring risotto with poached egg

Name: spring risotto with poached egg
Total time: 35 min
Yield: 4
Ingredients: 50 g butter; 300 g risotto rice; 1 shallot; 150 ml dry white wine; 750 ml chicken bouillon; 6 slice breakfast bacon; 75 g grana padano; 200 g pea; 300 g carrots; 2 bunch onions; 4 egg; 2 tablespoon fresh basil; 2 tablespoon leaf parsley

Ingredients

Directions

Cut the shallot and halve the slices of bacon.
Melt half of the butter in a pan with a thick bottom and gently fry the shallot. Stir in the rice and fry the grains until they shine.
Pour in the wine and let the rice simmer slowly until the moisture evaporates.
Then add half of the stock and let the rice simmer for 15 minutes.
Pour some stock as soon as the moisture has evaporated and stir regularly.
Meanwhile, fry the slices of bacon in a frying pan with a knob of butter. Let them drain on kitchen paper.
Scrape 1/3 of the cheese into thin curls and grate the rest.
Peel the carrots and cut into small cubes. Cut the spring onion into thin rings.
Scoop the frozen peas with the carrots and spring onions through the risotto and pour in the remaining stock.
Boil the risotto gently stirring in a further 5 minutes.
Bring a large layer of water with salt in a frying pan to the boil. Break the eggs one by one above a cup or deep spoon and let the eggs slide into the water.
Poach the eggs against the boil for 3-4 minutes until the white has solidified and the yellow is still liquid.
Take the eggs out of the water with a slotted spoon and put them on a plate.
Finely chop the basil and leaf parsley. Stir in the herbs, grated cheese and remaining butter through the risotto.
Remove the pan from the heat and leave the risotto covered for a while.
Spoon nice mountain risotto into deep plates and carefully place a poached egg on it. Garnish with the slices of bacon and curls of cheese.