Risotto Pavese

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 4 large eggs 4 large eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Gradually add the vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
6. 6.
   After about 15-20 minutes, when the rice is al dente, stir in the saffron mixture and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   In a separate saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
8. 8.
   Remove the poached eggs from the water using a slotted spoon and place them on top of each serving of risotto.
9. 9.
   Serve the Risotto Pavese immediately, ensuring each plate has a poached egg on top.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before adding them to the risotto. This will ensure that the saffron infuses the dish with its distinct aroma and vibrant yellow hue.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use homemade vegetable broth for the best flavor, but if using store-bought, choose a low-sodium option.
• For a richer flavor, substitute some of the vegetable broth with chicken broth.
• Experiment with different toppings such as crispy pancetta or sautéed mushrooms for added texture and flavor.
• Leftover risotto can be transformed into arancini (fried rice balls) by shaping them into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Risotto Pavese immediately after adding the poached eggs on top. The creamy rice and velvety egg yolk are best enjoyed when warm. Garnish with a sprinkle of freshly grated Parmesan cheese and a pinch of saffron threads for an extra touch of elegance.

Presentation advice

Present the Risotto Pavese in individual shallow bowls, ensuring that each serving has a perfectly poached egg on top. The vibrant yellow risotto with the contrasting white of the egg creates an appealing visual presentation. Serve with a side of crusty bread to soak up any remaining sauce.