
Risotto with Egg Yolk & Chili Oil
45m
While this risotto might make the traditionalists turn in their graves, it certainly delivers in flavor. The egg yolk is warmed by the risotto, mixing well with the chili oil and garlic.
It takes all the best parts of a risotto, a carbonara, and a spaghetti aglio e olio, leaving you with an irresistibly good and easy dish to prepare. This risotto is perfect on its own, but you can also pair it with meat, fish, seafood, or just a green salad.
Want to make your own chili oil? Chef Cúán Greene also shows you how to do it here on CREME!
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.
Yield 3 portions
Arborio Rice
1 cupEgg
3Chili Oil
to tasteWhite Vermouth
150 mlParmesan Cheese
½ cupGrated Aged Parmesan Cheese
1 cupUnsalted Butter
3 tbspChicken Stock
1 lShallot
2Garlic
5 clovesChive
1 bunchExtra Virgin Olive Oil
3 tbspVegetable Oil
1½ cupSalt
to taste