Risotto with Sun-Dried Tomatoes and Egg
09 October 2017, 10:23
Ingredients
| — | 1 шалот |
| — | 1 домат |
| — | По 1 ч.л. сухи мащерка, магданоз и чубрица (може и пресни) (сумак, урфа пипер, песто, риган, чесън) |
| — | Сол и черен пипер |
| — | Сушени домати |
| — | 1 суха чушка |
| — | Олио |
| — | 1 шепа сух лук |
| — | 3 ½ ч.ч. гореща вода |
| — | Ориз |
| — | По 1 яйце на порция |
| — | Пармезан (за ароматизиране) |
Instructions
- Soak the sun-dried tomatoes and the pepper (cleaned of seeds) in 1 cup of hot water. When softened, chop finely.
- Finely chop the shallot and sweat it in a little oil. Add the grated fresh tomato and the rice. Once the rice turns translucent, pour in 1 cup of hot water. Season with the herbs and the finely chopped dried tomatoes and pepper.
- When the dish absorbs the first cup of water, add the water from soaking the tomatoes. Wait for it to be absorbed, then add the next. Continue until the rice is cooked and has absorbed all the water.
- Flavor with a few spoonfuls of parmesan. Stir well. Divide into individual ceramic dishes. Form a nest with a spoon in each. Crack one egg into each. Season with salt, a little pepper and savory.
- Bake the risotto portions at 200 C for about 10 minutes, or until the egg sets.