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Wild mushroom risotto

Risotto recipes

Wild mushroom risotto

25 minutes

Crispy lardon and spicy tomato risotto

Bacon recipes

Crispy lardon and spicy tomato risotto

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Pea-and-mint risotto with goat’s cheese and watercress

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Risotto with blueberries and wild mushrooms

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Beer and tomato risotto with grilled sausages

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Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Baked spinach risotto

Risotto recipes

Baked spinach risotto

35 minutes

Mozzarella and ham risotto cakes

Risotto recipes

Mozzarella and ham risotto cakes

45 minutes

Saffron risotto with soft poached egg

Egg recipes

Saffron risotto with soft poached egg

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Saffron risotto with soft poached egg

By Abigail Donnelly

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.