Risotto is one of my favorite things. Eggs Benedict is one of my favorite things. Why not combine to two?
The inspiration for this dish came after a few members of my cooking board were making a breakfast risotto. I was in the mood for something a little different and wanted to challenge myself to make a risotto that could keep the flavor profile of Eggs Benedict.
The verdict: absolutely delicious. I got the flavors from my favorite breakfast, but with the creaminess of a risotto. Originally, I bought english muffins and was going to toast the crumbs for a topping. However, after tasting the risotto as it cooked I did not think it needed it. Ron and I devoured this meal and I enjoyed it for breakfast the next day with a freshly poached egg.
The risotto is wonderfully rich and buttery thanks the the smooth yolks from the poached egg mixed with the bright hollandaise. The chives provide a nice bite at the end, but can be omitted if you are not a fan.
This weekend we are going to Ron's great aunts birthday party and on Sunday I am trying my hand on corned beef in our dutch oven (we also used our crockpot) and creating an Irish Car Bomb Cheesecake!
1 Tbl butter
1Tbl olive oil
1 medium shallot, diced
1/2 lb chopped Canadian bacon
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock
1/2 Tbl fresh lemon juice
1/2 cup Parmesan cheese
1/2 tsp white pepper
4 egg yolks
1 Tbl fresh lemon juice
1 stick unsalted butter, melted
1/8 tsp cayenne pepper
4-6 poached eggs (depending on how many you are serving)
2 Tbl thinly sliced fresh chives
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
Heat a large nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and cook for 2 minutes. Add Canadian bacon and cook for an additional minute. Stir in rice, and cook for 3 minutes, stirring constantly. Increase heat to medium (your liquid should sizzle when it initially hits the pan) and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.
Stir in white pepper and cheese.
Heat a double broiler or metal bowl over simmering water (don’t let bowl touch water) on stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add cayenne.
Plate hot risotto. Top with a poached egg. Drizzle Hollandaise over risotto and top with chives.