Risotto with Green Peas, Herbs, and a 6 Minute Egg

Risotto with Green Peas, Herbs, and a 6 Minute Egg

• 4 eggs

• 2 Tbs. olive oil

• 2 shallots, minced

• 2 cloves garlic, minced

• salt and pepper

• 1 1/2 cups Arborio rice

• 2/3 cup rose (or white wine, I was out of white wine)

• 5 cups vegetable stock

• 10 oz frozen peas

• 1 cup Parmesan cheese

• handful of chopped fresh herbs such as chives, parsley, and basil

Bring a medium pot of water to just barely a boil. Carefully add the two eggs and cook for exactly 6 minutes. Remove the eggs with a slotted spoon and plunge into an ice bath. Let the eggs cool for 2 minutes, then remove and carefully peel the eggs. Set aside.

In a Dutch oven or large pot, warm olive oil over medium high heat. Add the shallots and garlic and cook for about 1 minutes or until the shallots are soft and translucent. Add a big pinch of salt and pepper and the Arborio rice. Stir well until the rice is coated with olive oil. Deglaze with wine and cook over medium heat until most of the wine has evaporated. Add 1 cup of stock and stir well. Do not over stir but just enough to combine everything. Reduce the heat to low and let the rice absorb the stock. Add more stock one cup at a time, adding the next cup only when most of the stock is absorbed. The risotto should be creamy and soft.

Fold in the frozen peas, Parmesan cheese, and a handful of herbs and serve warm topped with a 6 minute egg.

Makes 4 servings.