Creamy Risotto with Balsamic Mushrooms
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finely chop the shallot
mince the garlic
heat oil in a large nonstick pot, set over medium heat
add garlic and shallot, sauté until fragrant
add rice, cook for 2 minutes add white wine, cook until evaporated
add broth, bring to a simmer
stir until liquid is absorbed
repeat, adding more broth as each addition is absorbed
meanwhile, slice the mushrooms
& mince the garlic
heat oil in a skillet
add half of the mushrooms
meanwhile, keep stirring and adding broth to the risotto
add the remaining mushrooms, cook until golden
add garlic
add balsamic vinegar and butter
add thyme
season with salt & pepper
when risotto is ready, add Parmesan and butter
stir in mascarpone
turn off the heat, cover and set aside
in the meantime, prepare the poached egg
bring water to a simmer and add vinegar
crack an egg into a small cup
stir to create a whirlpool, slide the egg into the water
cook for 3 minutes careful transfer onto a plate repeat with the remaining eggs