Smoked Salmon Risotto with Poached Egg

Spring is finally here, and this week I have been busy spring cleaning, re-decorating, re-purposing, and generally working my butt off! I was so tired after painting for 8 hours straight on saturday that by the time it came round to making dinner, I was overwhelmed and didn’t want to do anything complicated that required exerting any kind of energy! This usually means a sandwich.. or a risotto! Ha. I know risottos aren’t usually associated with “simple” or “low-maintenance” but for me, it means I get to stand in one spot and stir and be totally and utterly lazy, and I LOVE that, especially on days like that! I decided to add smoked salmon, avocado and a poached egg, just because those flavors go so well, and they’re three of my absolute favorite things in the whole world! I pretty much created this dish for myself, and it’s definitely become one of my new fave’s! I hope you guys <3 it! 

4-5 cups cups chicken broth/stock
2 Tbsp unsalted butter
1 tsp mined garlic (2 cloves)
1 cup arborio rice
1/3 cup dry white wine
1 cup grated parmesan cheese
1/3 cup mascarpone cheese
salt & pepper
4 ounces smoked salmon, sliced
4 eggs
1 Tbsp white vinegar
2 avocados, sliced
Chives for garnish

Bring the chicken broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat and cook the garlic until fragrant (about 3 minutes). Add the rice and cook, stirring, 2 more minutes.

Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.

Add the mascarpone and parmesan cheese, taste, and season with salt and pepper.

Fill a 10-inch nonstick skillet half full of water and add 1 Tbsp white vinegar {this will make the egg white cook faster so it doesn’t spread}. Bring to a gentle simmer. Gently break 1 of the eggs into a ramekin, or small dish, swirl the water with a spoon, then lower the egg into the water and cook for 4 to 4 1/2 minutes, until the egg white is set, but the yolk remains soft. Repeat with remaining eggs.

To serve: Divide the risotto amongst 4 serving dishes. Top with smoked salmon in the center, and place a poached egg on top. Place a couple of slices of avocado on the side, and garnish with freshly ground black pepper and chives if desired. Serve immediately.

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