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Chanterelle Risotto with Poached Egg and Bacon Chip

5 from 6 votes
Cook Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

  • 250 g Chanterelles fresh, cleaned
  • 1 medium sized Onion
  • 60 g Streaky bacon cubes
  • 60 g Butter
  • 250 g Arborio risotto rice
  • 150 ml White wine
  • 1000 ml Vegetable stock
  • 100 g Parmesan
  • 3 tbsp Finely chopped parsley
  • 4 Discs Bacon
  • 2 Eggs, size L

Instructions
 

Preparation:

  • Brush off chanterelles (do not wash), remove any dark spots and cut them into small pieces. Leave the little ones like that. Peel the onion and cut into small cubes. Finely grate the Parmesan. Wash, dry and finely chop parsley. Have a large saucepan ready with enough water and vinegar. Place the bacon on a baking sheet lined with baking paper and bake in the oven at 220 ° for about 10 minutes. Take out, degrease on paper towels and let harden. Put the vegetable stock in a saucepan, bring to the boil and keep it hot. Have a ladle ready.

Preparation:

  • Fry the bacon cubes in 10 g butter in a larger saucepan. When they have turned color, immediately add the rice and let it turn glassy while stirring. Then immediately deglaze with the white wine, bring to the boil and pour in 1 - 2 ladles of hot stock. Turn the heat down halfway, let it simmer and stir every now and then. Make sure that the rice is never without liquid, so gradually add the stock and stir again and again. The risotto takes about 25 minutes to cook.
  • In the meantime, sauté the onion in 10 g butter in a pan until translucent. Then add the mushrooms and fry a little too. Pepper and salt lightly at the same time. Then take it off the stove, fish out a few of the smaller mushrooms for later decoration and have both ready. After half of the above cooking time of the risotto, add the fried mushrooms, including the frying fat and onions, fold in and finish cooking the risotto with them.
  • During the rest of the cooking time of the risotto, bring the vinegar-filled water to the boil in the pot provided. Beat the eggs one by one in a cup. When the vinegar water simmers slightly (does not boil bubbly), use a ladle to make a strudel in the water and slide an egg into the "funnel" that forms. It takes about 3 - 4 minutes, then it can be lifted out with a slotted trowel and temporarily stored. Prepare the 2nd (and possibly 3rd) egg in the same way. It is important, however, that a strong strudel is always made first and that the water does not boil bubbly.
  • When the eggs are ready and the risotto has reached its boiling point, i.e. it should be very smooth whole and the grains inside should still be firm to the bite, stir in the remaining 40 g butter, Parmesan and parsley. Arrange in a deep plate and garnish with a few fried chanterelles, bacon chip and egg. Then ........... just let it taste ...... ;-)))
  • If a poached egg is too expensive for you, you can of course fry a delicious fried egg with it.
  • Regarding the stock, it should be said that you may not need the whole 1000 ml. If there is any leftover, do not dispose of it, because if the whole risotto has not been consumed and it continues to swell, you can make it supple again with the rest of the stock when you reheat it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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