Green Risotto with Glazed Radishes and Poached Egg

Ingredients

• 250 g Riso Gallo (Risotto Carnaroli)
• 0.5 stalk leek
• 1 Garlic clove
• 100 ml dry white wine
• 700–800 ml hot vegetable broth
• 1 handful spinach leaves
• 5–6 mint stems
• 200 g frozen peas
• 100 g freshly grated Parmesan
• 1 tbsp butter
• 2–3 tbsp olive oil
• Salt
• freshly ground pepper
• 1 bunch radishes
• 2 tbsp olive oil
• 2 tbsp Maple syrup
• 1 tbsp light balsamic vinegar
• Salt
• freshly ground pepper
• 4 eggs
• 2 tbsp vinegar
• a pinch fleur de sel

Instructions

1. 1.

   Finely chop the leek and garlic, then sauté in a little olive oil until translucent. Add the risotto rice and stir briefly to toast. Season with salt. Deglaze with white wine and let it evaporate.

2. 2.

   Gradually add small amounts of hot vegetable broth, allowing the rice to simmer gently for 10–12 minutes while stirring frequently.

3. 3.

   Blend the peas with spinach leaves, mint leaves, a few radish green leaves if desired, 2 tbsp olive oil, a splash of hot water, salt, and pepper into a smooth puree.

4. 4.

   Pour the pea‑mint sauce over the risotto and let it simmer for another 3–5 minutes. Finally add freshly grated Parmesan, butter, and optional whole peas. Season with salt and pepper to taste; stir in more broth if needed for creaminess.

5. 5.

   Halve the radishes and sauté them in olive oil for 2–3 minutes. Drizzle with maple syrup and light balsamic vinegar, season with salt and pepper, and glaze in the pan for another 2–3 minutes. Arrange the glazed radishes on top of the risotto.

6. 6.

   For poached eggs, bring a pot of water and vinegar to a gentle boil.

7. 7.

   Create a whirlpool by stirring rapidly with a spoon handle; gently drop each egg into a cup and slide it into the swirling water. Shape the yolk with two spoons and let it poach for 4–5 minutes at a low simmer (water should not boil).

8. 8.

   Remove the eggs and place them on top of the risotto.