Wild Mushroom Risotto with Sous Vide Poached Egg

Ingredients for 4

• 4 large eggs, in shell

• 4 tablespoons unsalted butter

• 2 cups mixed wild mushrooms, such as shiitake, chanterelle, and oyster

• 1 cup finely diced leeks

• 1 cup arborio rice

• 1 tablespoon minced fresh thyme

• 6 cups chicken stock, kept warm

• 1/2 cup dry white wine

• 1 cup green peas

• 1/2 cup grated Parmesan cheese

• Kosher salt and freshly ground black pepper

• Chopped fresh chives for garnish

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

• Step 2

  Gently place the eggs into the water bath and set the timer for 45 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, gently remove the eggs from the water bath. Set aside.

• Step 1

  Melt the butter in a large skillet or Dutch oven over medium heat. When the butter stops foaming, add the mushrooms and leeks. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the rice and thyme. Cook, stirring constantly, for 2 minutes.

• Step 2

  Add one ladleful of chicken stock and the wine. Bring to a rapid simmer, stirring frequently. Continue to cook until liquid is almost completely reduced.

• Step 3

  Add a second ladleful of stock and continue to simmer, stirring frequently, until liquid is almost completely reduced. Repeat until rice is al dente, 15 to 20 minutes.

• Step 4

  Remove the pan from the heat and stir in the peas and cheese. Season to taste with salt and pepper. Divide between 4 serving plates or bowls.

• Step 5

  Gently crack each egg over each serving of risotto. Garnish with chives and serve.

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