Spinach risotto with a poached egg

Ingredients

For 1 serving

• Carnaroli rice75 g
• Spinach150 g
• Eggs1
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Parmigiano Reggiano15 g
• White wine40 ml
• Nutmegto taste
• White wine vinegar5 ml
• Saltto taste

Contains: lactose, eggs, celery, sulphites,

In season: October – April

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat; also put a small pan of water on for the egg. Wash the spinach and peel and finely chop the onion.
2. When the water boils, blanch the spinach for 1 minute, until wilted but still bright green; drain, squeeze and blend it with a ladle of stock until smooth. Keep the water on the heat.
3. Heat the olive oil in a saucepan over medium heat and fry the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
4. Stir in the spinach purée for the last 3 minutes; when the rice is al dente and creamy, take it off the heat, stir in the grated Parmigiano Reggiano and a grating of nutmeg, and adjust the salt.
5. Meanwhile bring the egg water to a gentle simmer and add the white wine vinegar. Crack the egg into a small cup, swirl the water with a spoon and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon.
6. Serve the risotto with the poached egg on top.