Egg-celent Arborio Adventure
Creamy Chicken and Broccoli Risotto topped with Poached Egg
50 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto: Italy’s answer to ‘What if rice was an event?’ Here, we coax creaminess from arborio, tuck in juicy chicken and crisp-tender broccoli, and gild the lily with a poached egg, because dinner deserves drama.
Ingredients
Yield
4
Instructions
- 01Bring chicken broth to a simmer in a medium saucepan over medium heat, then reduce to low to keep warm.
- 02Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pot over medium-high heat. Add diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until just cooked through and lightly golden, about 4-5 minutes. Remove chicken to a bowl and set aside.
- 03Add remaining olive oil and butter to the same pot. Stir in onion and a pinch of salt, cooking until translucent and soft, about 4 minutes.
- 04Toss in minced garlic; cook 1 minute until fragrant.
- 05Add arborio rice; stir constantly until the grains look slightly translucent around the edges, about 2 minutes.
- 06Pour in the white wine, scraping up any browned bits on the bottom, and cook, stirring, until wine is nearly evaporated.
- 07Add 1 ladle (about 1/2 cup) of warm broth to rice. Stir frequently until most of the liquid is absorbed. Continue adding broth, a ladle at a time, stirring and letting each addition absorb before the next, until rice is creamy and just al dente, about 20 minutes.
- 08While risotto cooks, steam broccoli florets in a steamer basket over simmering water until bright green and crisp-tender, 3-4 minutes. Remove and set aside.
- 09When risotto is almost done, return chicken and any juices to the pot. Stir in steamed broccoli, remaining 1/2 teaspoon salt, red pepper flakes if using, and another 1/4 teaspoon black pepper. Cook 2-3 minutes to heat through.
- 10Stir in Parmesan cheese and remaining tablespoon butter until melted and the risotto is glossy. Taste and adjust seasoning if needed.
- 11Start poaching eggs: Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add vinegar. Working one at a time, crack each egg into a small cup, swirl water to create a vortex, and gently slide in the egg. Poach until whites are set but yolks are runny, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- 12Spoon risotto into shallow bowls. Top each portion with a poached egg and more grated Parmesan if desired. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.