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Bookmark Recipe

Mark’s Pea Risotto, Smoked Salmon and Poached Egg

2 people
40 min

Ingredients

    • 1 tablesp. olive oil
    • 2 shallots/onions, finely diced
    • 1 clove garlic, diced
    • 200g Arborio rice
    • 300ml leftover white wine
    • 1½ litres warm chicken stock
    • ½ bag frozen peas
    • 20g butter, diced
    • 100g Irish Farmhouse cheese
    • Zest of 1 lemon
    • Mint (Optional)
    • Salt and freshly ground black pepper
    • 4 slices smoked salmon
    • 2 eggs

Main

    • 1 tablesp. olive oil
    • 2 shallots/onions, finely diced
    • 1 clove garlic, diced
    • 200g Arborio rice
    • 300ml leftover white wine
    • 1½ litres warm chicken stock
    • ½ bag frozen peas
    • 20g butter, diced
    • 100g Irish Farmhouse cheese
    • Zest of 1 lemon
    • Mint (Optional)
    • Salt and freshly ground black pepper
    • 4 slices smoked salmon
    • 2 eggs

Method

Heat a large heavy-based saucepan, add some olive oil. Cook the shallots/onions until soft, then add the garlic and the rice. Stir to coat the rice and increase the heat.

Add the wine, keep the heat high until the wine has disappeared.  Then add a ladle full of warm stock and allow to disappear. Continue this process until the rice is soft.

Keep half the peas aside for the finished dish, add the other half to a blender and blend to a paste, add some stock until a green liquid is formed. Finish the risotto by adding the green liquid, whole peas, butter, cheese, lemon zest and mint. Season to taste.

Poach the eggs in barely simmering water for about 2 minutes, drain and serve on top of the risotto with the smoked salmon slices torn into pieces and scattered on top.

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Method

Heat a large heavy-based saucepan, add some olive oil. Cook the shallots/onions until soft, then add the garlic and the rice. Stir to coat the rice and increase the heat.

Add the wine, keep the heat high until the wine has disappeared.  Then add a ladle full of warm stock and allow to disappear. Continue this process until the rice is soft.

Keep half the peas aside for the finished dish, add the other half to a blender and blend to a paste, add some stock until a green liquid is formed. Finish the risotto by adding the green liquid, whole peas, butter, cheese, lemon zest and mint. Season to taste.

Poach the eggs in barely simmering water for about 2 minutes, drain and serve on top of the risotto with the smoked salmon slices torn into pieces and scattered on top.