|Prep time||5 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely chop the onion.
Heat the stock in a medium-sized pot and have a ladle ready.
Melt the butter and olive oil together in a medium-sized pot.
Sauté the onion for 5 minutes over a medium-low heat, or until softened.
Stir in the rice and cook for a few minutes, or until it begins to toast.
Stir in a ladle of stock to deglaze the pan.
Add the saffron and begin to add the stock, a ladle at a time, stirring continually.
Ladle in more stock, stirring until each addition has reduced. Continue this process until all the stock has been used.
After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
Finely grate 50g of the Parmesan and stir into the rice.
Meanwhile bring a large pan of water to a boil, then reduce to a simmer and carefully crack in the eggs (in batches if necessary).
Poach for 3 minutes until the whites have set.
Remove with a slotted spoon onto kitchen paper towels to drain.
Divide the risotto between four bowls and top with Parmesan shavings, olive oil and the poached.