Risotto with Egg Yolk & Chili Oil

Trim, peel, and finely dice 2 shallots

Thinly slice 5 garlic cloves

Fold a paper towel and wrap it around 1 bunch of chives. Thinly slice them

Shave ½ cup of parmesan cheese with a vegetable peeler

Add the garlic and 1½ cup of room temperature vegetable oil to a small saucepan. Turn the heat to medium and fry until golden brown, swirling constantly so the garlic cooks evenly

Bring 1 l of chicken stock to a simmer in a pot over medium heat

Drain the oil into a bowl through a heat-proof sieve. Transfer the garlic chips to a tray lined with paper towel to drain excess oil

Add 3 tbsp of extra virgin olive oil to a warm heavy-bottomed pan over medium heat. Add the shallots and stir

Cover the pot, turn the heat to medium-low, and let the shallots sweat for 1m until translucent. Stir once to ensure they don't burn

Add 1 cup of arborio rice and stir to coat the individual grains in the oil

Add 150 ml of vermouth and stir until all the liquid evaporates

Add ½ cup of the hot chicken stock and stir until it evaporates. Add more as needed, ½ cup at a time, and continue stirring until the rice is cooked but still firm

Turn off the heat and add 3 tbsp of unsalted butter and 1 cup of grated aged parmesan cheese. Stir to combine

Season with salt to taste, if needed, and cover the pot. Let it rest for 5m to finish cooking. If the risotto is too thick, turn the heat on to low and add a little more stock, stirring until it runs off the spoon

Plate the risotto in serving bowls. Tap the underside of the bowl gently with the palm of your hand to evenly spread the rice

Make a well in the center of the risotto and add chili oil to taste

Garnish with the chopped chives

Separate the yolks from 3 eggs and place one of them in the well of each bowl

Top with the shaved parmesan

Finish with the garlic chips and add salt to taste over the egg yolk. The risotto with egg yolk & chili oil is ready

Enjoy! Pair it with a glass of wine and some green salad for a perfect dinner.