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Honey and whisky sodas with teamarbled quails eggs and herb salt

5 minutes

Saffron risotto with soft poached egg

Serves 4

Difficulty Easy

Ingredients

2 T olive oil
½ onion, chopped
3 leeks, chopped
2 cloves crushed garlic
1 cup arborio rice
2 T butter
1 cup white wine
Saffron
2 bay leaves
2 cups chicken stock
Soft poached egg

Method

To a saucepan over a medium to low heat, add olive oil, chopped onion, chopped leeks and cloves crushed garlic. Fry until softened.
Stir in arborio rice and butter and cook until the rice becomes translucent. Add white wine, a couple of saffron strands and bay leaves and allow to evaporate slightly.
Add chicken stock, a spoon at a time, and continue to stir. When the liquid is absorbed and the rice al dente, season to taste and serve topped with a soft poached egg.

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Saffron risotto with soft poached egg

Saffron risotto with soft poached egg

Ingredients

Method