Chanterelle Risotto with Poached Egg
recipe

Prep Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 3 dl risotto rice
- 1 dl white wine
- A few sprigs of thyme
- 7-10 dl vegetable broth
- Salt and black pepper
- 1 dl grated Pecorino cheese
- 2 tablespoons butter
- 1 liter fresh chanterelles
- A knob of butter (for sautéing)
- Salt and black pepper (for chanterelles)
- 4 eggs
- 1 tablespoon white wine vinegar
- Fresh thyme (for garnish)
Instructions:
1. Peel and finely chop the onion and garlic cloves.
2. Heat the olive oil in a saucepan and sauté the onion for a few minutes.
3. Add the chopped garlic and risotto rice, and continue to sauté for another couple of minutes.
4. Pour in the white wine and allow it to absorb into the rice.
5. Gradually add the thyme sprigs and vegetable broth, stirring continuously until the rice is tender and creamy.
6. Season with salt and black pepper. Stir in the grated Pecorino cheese and butter until well combined.
7. Sauté the chanterelles in a pan with a knob of butter, seasoning with salt and black pepper.
8. To poach the eggs: bring water to a boil in a pot, add the white wine vinegar, and gently add the cracked eggs. Cook for a few minutes until set.
9. Serve the risotto on plates, topped with the sautéed chanterelles and a poached egg.
10. Garnish with fresh thyme and serve immediately.
Nutritional Information (per serving):
Calories: 550
Protein: 18g
Fat: 25g
Carbohydrates: 65g
Fiber: 4g
Sodium: 400mg

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