Wild Mushroom Risotto with Sous Vide Poached Egg
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Gently place the eggs into the water bath and set the timer for 45 minutes.
When the timer goes off, gently remove the eggs from the water bath. Set aside.
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.
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.
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.
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.
Gently crack each egg over each serving of risotto. Garnish with chives and serve.