Porcini Mushroom Risotto With A Poached Egg

Porcini Mushroom Risotto With A Poached Egg
Drizzled With Truffle Oil!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
1 cup dried Porcini mushrooms
3 cup boiling water
2 cups Arborio rice
5 cups chicken stock
4 tbsp butter
1 clove garlic, minced
2 tbsp olive oil
1 cup white wine
1/2 cup Parmesan cheese + topping
2 tbsp parsley, minced (garnish)
truffle infused oil (drizzle)

Cooking Tools
Small mixing bowl
Large skillet
Medium skillet
Medium saucepan
Slotted spoon

Directions
In a small mixing bowl add dried Porcini mushrooms and 3 cups of boiling water.  Let mushroom steep in the water for 20 minutes, wash off grit from mushroom and let the sediment rest on bottom of mixing bowl. Remove the mushrooms and set aside.  Reserve mushroom liquid and use only the clear mushroom liquid above the sediment.  In a skillet on medium low heat, melt 2 tbsp of butter and the olive oil.  Add Arborio rice and toast in the melted butter and oil for about 2 minutes, then add garlic.  In a medium sauce pan, heat the chicken stock.  Add 1 cup of reserved mushroom into the skillet with the Arborio rice and stir.  Ladle in 1 cup of chicken stock and stir gently until liquid is absorbed.  Ladle in 1 cup reserved mushroom liquid and stir gently until liquid is absorbed.  Alternating between chicken stock, mushroom liquid and the wine until most of the liquid is used.  The process will take about 30-40 minutes, towards the end of cooking, stir in 2 tbsp of butter and the Parmesan cheese, salt and pepper to taste.  garnish with minced parsley, top Porcini risotto with a poached egg (recipe below) sprinkle with Parmesan cheese and drizzle lightly with some Truffle oil.
Serves 4

Poached Eggs
Ingredients
4 eggs
simmering water
3 tbsp vinegar

Directions
In a medium skillet, add enough water for 3" depth.  Bring water to a simmer, add vinegar.  Crack egg into a bowl before placing into the simmering water. Just let sit and cook for 2 minutes or until the whites are cooked around the yolk.  Using a slotted spoon, take out each egg and place on a clean town to absorb any excess water.