Breakfast Risotto

Name: Breakfast Risotto
Ingredients: 3 egg yolks; 1/4 teaspoon lemon juice; 1/8 teaspoon hot pepper sauce; 1/2 cup melted butter; 1 tablespoon olive oil; 1/2 cup leek finely chopped; 6 cups chicken stock; 2 cups arborio rice; 6 eggs; 1/4 cup shredded Parmesan cheese optional; freshly ground black pepper

11 ingredients

5 steps

Ingredients

3 egg yolks
1/4 teaspoon lemon juice
1/8 teaspoon hot pepper sauce
1/2 cup melted butter
1 tablespoon olive oil
1/2 cup leek finely chopped
6 cups chicken stock
2 cups arborio rice
6 eggs
1/4 cup shredded Parmesan cheese optional
freshly ground black pepper

Directions

1

Place eggs, lemon juice and hot pepper sauce in blender. Pulse 2-3 times on speed 1 (mix). With the blender running on speed 2, slowly add butter until frothy. Keep warm until ready to use.
2

Place stock in saucepan on back burner over low heat.
3

Heat olive oil in medium stockpot over medium-high heat. Add leek and saute until it begins to become translucent, 2-3 minutes. Add rice and saute, stirring constantly 1-2 minutes. Add stock, 1 cup at a time and simmer until it absorbs, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently. Cook until all broth is absorbed and rice is creamy, but al dente. Keep warm.
4

Coat skillet with cooking spray. Cook eggs two at a time to desired doneness.
5

Divide risotto between 4 bowls. Top each bowl with an egg and top with hollandaise, parmesan cheese and black pepper. Serve immediately.