Kedgeree Risotto

Directions

1. 1
   Put the chicken stock in a saucepan and heat on low.
2. 2
   In a Dutch oven,over medium heat, heat the butter until melted.
3. 3
   Put the onion and mushrooms in the Dutch oven and cook until the onion is soft.
4. 4
   Add the arborio rice and the curry powder and stir until the rice is coated in butter and makes clicking noises as you stir.
5. 5
   Add the white wine and stir until the wine has evaporated.
6. 6
   Ladle in 1/2 cup of chicken stock and stir until it has been absorbed by the rice.
7. 7
   Repeat with the chicken stock until the rice is tender.
8. 8
   Place on a serving dish and top with fish, egg and tomato.
9. 9
   To start the kedgeree, I put three eggs into a pot of boiling water and cooked them for 10 minutes until they were hard boiled. Once they were cool, I peeled and chopped them.
10. 10
    I put about 1 L of chicken stock in a pot and heated it on low. You might not use all of it.
11. 11
    Next, I chopped half a large onion and sliced up some mushrooms. I melted about 30 g of butter in a large pot and added the onions and mushrooms. I cooked them on medium heat until they were soft, stirring frequently. I put in 300 g of arborio rice (~1.5 cups) and 2 tsp of curry powder and stirred until the rice was covered in melted butter and the grains made little clicking sounds as they were stirred.
12. 12
    I added 75 ml of white wine and cooked until the wine had evaporated. At this point, I started ladling in the chicken stock. You pour 1 ladle of stock into the pot and then stir until the stock has been absorbed. Then you add another ladle and repeat until the rice is tender.