Ingredients

  • Onion 1
  • Chicken stock 1½L
  • Salted butter 3 tbsp
  • SpinneysFOOD extra virgin olive oil 5 tbsp
  • Arborio risotto rice 350g
  • Saffron ½ tsp
  • Parmesan cheese 110g
  • SpinneysFOOD eggs 4
  • SpinneysFOOD black peppercorns ½ tsp

Equipment

  • Spoon 1
  • Saucepan 1

Nutrition (Per serving)

  • Calories 743
  • Fat 40g
  • Saturates 14g
  • Protein 22g
  • Carbs 78g
  • Sugars 3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Silky saffron risotto with soft poached egg

Italian 5 Mins Prep · 40 Mins Cook


  1. Finely chop the onion.
  2. Heat the stock in a medium-sized pot and have a ladle ready.
  3. Melt the butter and olive oil together in a medium-sized pot.
  4. Sauté the onion for 5 minutes over a medium-low heat, or until softened.
  5. Stir in the rice and cook for a few minutes, or until it begins to toast.
  6. Stir in a ladle of stock to deglaze the pan.
  7. Add the saffron and begin to add the stock, a ladle at a time, stirring continually.
  8. Ladle in more stock, stirring until each addition has reduced. Continue this process until all the stock has been used.
  9. After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
  10. Finely grate 50g of the Parmesan and stir into the rice.
  11. 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).
  12. Poach for 3 minutes until the whites have set.
  13. Remove with a slotted spoon onto kitchen paper towels to drain.
  14. Divide the risotto between four bowls and top with Parmesan shavings, olive oil and the poached.