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Saffron-Infused Breakfast Risotto with Poached Egg
Saffron-Infused Breakfast Risotto with Poached Egg

Saffron-Infused Breakfast Risotto with Poached Egg
A luxurious and aromatic breakfast risotto, enhanced with saffron and topped with a perfectly poached egg.
Saffron-Infused Breakfast Risotto with Poached Egg
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    g
     butter
  • 2
    item
     egg
  • 1
    item
     shallot
  • 10
    ml
     olive oil
  • 50
    ml
     white wine
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 45 minutes
Saffron-Infused Breakfast Risotto with Poached Egg
Instructions:
  1. Heat olive oil in a pan over medium heat and sauté finely chopped shallot until translucent.
  2. Add arborio rice and toast for 2 minutes until slightly golden.
  3. Deglaze with white wine and let it evaporate completely.
  4. Gradually add warm chicken stock, one ladle at a time, stirring continuously until absorbed.
  5. Add saffron threads to the risotto and continue cooking until rice is creamy and al dente.
  6. Stir in butter and grated parmesan cheese, season with salt and black pepper.
  7. Poach eggs in simmering water with a splash of vinegar until whites are set but yolks remain runny.
  8. Serve risotto in bowls topped with a poached egg.
Nutrition Per Serving 500 g Per 100g
Energy 614 kcal 123 kcal
Protein 20 g 4.0 g
Fibre 3 g 0.6 g
Salt 1 g 0.2 g
Sugar 2 g 0.4 g
Carbohydrates 80 g 16.0 g
Fat 25 g 5.0 g
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 20
    g
     butter
  • 2
    item
     egg
  • 1
    item
     shallot
  • 10
    ml
     olive oil
  • 50
    ml
     white wine
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat and sauté finely chopped shallot until translucent.

Add arborio rice and toast for 2 minutes until slightly golden.

Deglaze with white wine and let it evaporate completely.

Gradually add warm chicken stock, one ladle at a time, stirring continuously until absorbed.

Add saffron threads to the risotto and continue cooking until rice is creamy and al dente.

Stir in butter and grated parmesan cheese, season with salt and black pepper.

Poach eggs in simmering water with a splash of vinegar until whites are set but yolks remain runny.

Serve risotto in bowls topped with a poached egg.

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