Truffled Mushroom & Veggie Risotto with Fried Eggs

Recipe printed from chiknpastry.com

Truffled Mushroom & Veggie Risotto with Fried Eggs
serves 6-8

ingredients
5 tablespoons (1/2 stick) butter, divided
1 lb chopped shitake mushrooms
1 T black truffle oil
salt and pepper
1/2 lb diced trimmed asparagus
1/2 lb fennelhead ferns, cleaned well (if unavailable, use asparagus)
3/4 c chopped onion
3 garlic cloves, minced
3 c carneroli (or arborio) rice
3/4 c dry white wine
4 c vegetable broth
3 c water
3/4 c 1/3-inch cubes carrots
1 c freshly grated Parmigiano-Reggiano cheese plus additional for serving
1/4 c chopped fresh parsley
1 T evoo
6 large eggs (one for each person)

instructions
melt 3 T butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Add truffle oil, simmer for about 1 minute. Season mushrooms with salt and pepper. Set aside.

meanwhile, blanch asparagus and fennelhead ferns (separately). boil asaparagus for about 2 minutes then shock in cold water; boil fennelhead for about 3. set aside.

In a saucepan, heat veggie broth and water. keep heat on low while making risotto.

melt 2 T butter in large, heavy pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir for about 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots. Continue to add remaining broth/water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir 1 cup cheese, parsley, mushrooms, and blanched veggies into risotto. Season to taste with salt and pepper.

Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.

Mound 1 cup risotto on each plate. Top each with egg. Serve, passing additional cheese.

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