John Myers
Contents
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Ingredients
Preparing spinach for risotto:
- 1,5 medium sized Shallot
- 1 size Clove of garlic
- 20 g Butter
- 200 g Fresh baby spinach leaves
- Pepper, salt, nutmeg
- 650 ml Vegetable stock
Risotto:
- 1,5 medium sized Shallot
- 1 size Clove of garlic
- 2 tbsp Olive oil
- 200 g Arborio risotto rice
- 100 ml White wine
- 600 ml Spinach stock (see recipe)
- 30 g Butter
- 30 g Parmesan
Potato foam:
- 15 g Butter
- 1 small Shallot
- 130 g Potato
- 250 ml Milk
- 50 ml Cream
- Pepper salt
poached eggs:
- 1 L Water
- 3 tbsp White wine vinegar
- 3 Eggs, size L
Instructions
Preparation of spinach f.d. Risotto:
- Skin the shallots and cut into very small cubes. Skin the garlic, finely chop. (Prepare and branch both for the risotto.) If necessary, wash the spinach and spin dry.
- In a larger pan, sauté shallots and garlic in the butter until translucent. Add the spinach and let it collapse while turning several times. Then deglaze with 150 ml vegetable stock, season well with pepper, salt and the tip of a knife of nutmeg and simmer for approx. 2 - 3 minutes and let it soften.
- Then pour into a larger, tall, narrow container and puree finely with a hand blender. Always pour in some of the remaining 500 ml vegetable stock and continue mixing. This so long and so often until the amount of liquid has reached around 600 ml and is very smooth and fluid. This is the brew for the risotto. Use up any remains of the vegetable stock elsewhere or save if the brew is not enough to make the risotto creamy.
Risotto:
- Finely grate the Parmesan. Heat the spinach stock in a saucepan and keep it hot. In another, larger saucepan, sauté the onions and garlic (already prepared together with those for the spinach) in the oil until translucent. Add the rice, sweat with it and let it glaze slightly. Deglaze with the white wine, stir and immediately pour in 1 - 2 ladles of hot spinach stock. Turn the heat down, let everything simmer gently, stir every now and then and pour in the brew little by little. The cooking time is approx. 15-20 minutes. The rice grain should still have a very light bite inside. Be a little more economical when adding the brew at the end. It may be that not all of it is needed, or the rest is used to give the risotto the creaminess it needs before serving. See also remaining vegetable stock. Just before serving and eventually adding the stock, stir in the Parmesan and then the butter. Then try it once. Since the spinach brew is already seasoned, decide whether it needs to be seasoned.
Potato foam:
- In any case, prepare this before the risotto and heat it again shortly before serving. Peel the shallot and dice it very finely. Peel the potatoes and cut into very small cubes. Sweat the shallot in a saucepan in the butter until translucent. Add the potato cubes and sauté briefly. Then deglaze with the milk, turn down the heat and let everything simmer gently until the potatoes are soft. (approx. 3 min.). Then puree everything finely and creamy with the hand blender and finally mix in the cream. Keep ready.
Poach eggs:
- Bring 1 liter of water with 3 tablespoons of white wine vinegar to a boil in a saucepan. If you have several eggs to be served, work one after the other (use 2 pots if necessary). So beat the eggs one after the other in a cup. Do not destroy the egg yolk. When the vinegar water is boiling, turn the heat down, use a spoon or a ladle handle to make a "strudel" in the water and then carefully slide the egg out of the cup into this strudel. The cooking time is 6 - 8 minutes. Then you carefully lift the egg out with a skimmer and you can serve it.
- Heat the potato foam again and use the hand blender to froth up. Put the risotto in a deep plate and place the egg in the middle. Frame everything with the potato foam and sprinkle the crumbled bacon over the egg.
- The dish is also suitable as a starter.
