Halved eggs on porcini mushroom risotto

Name: Halved eggs on porcini mushroom risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g dried porcini; 1 medium onion; 30 g Butter or margarine; 350 g Risotto rice; 7-10 Tbsp 300 m dry white wine; 7-10 Tbsp Salt; 1/4 l Vegetable broth (instant); 4 Eggs (size M); 2 Tomatoes; 4 Stem(s) Marjoram; 7-10 Tbsp black pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g dried porcini
1 medium onion
30 g Butter or margarine
350 g Risotto rice
7-10 Tbsp 300 m dry white wine
7-10 Tbsp Salt
1/4 l Vegetable broth (instant)
4 Eggs (size M)
2 Tomatoes
4 Stem(s) Marjoram
7-10 Tbsp black pepper

Directions

1
Soak the porcini mushrooms for about 30 minutes in 1/2 litre of lukewarm water. Peel and finely dice the onion. Drain the porcini on a sieve and collect the soaking water. Finely chop the porcini mushrooms. Heat the fat in a pot and fry the onion in it.
2
Add the rice and fry until it gets glassy. Add wine, soaking water, porcini mushrooms and a little salt, bring to the boil, cover and allow to swell at low heat for 15-20 minutes, stirring several times. Gradually stir the hot stock into the risotto. Boil eggs in boiling water for about 8 minutes. Wash, clean and seed the tomatoes. Dice the flesh. Wash marjoram, dab dry and chop, except for something to garnish. 5 minutes before the end of the cooking time add marjoram and tomatoes to the risotto. Drain eggs, quench, peel and halve. Season risotto with salt and pepper.
3
Dice the flesh. Wash marjoram, dab dry and chop, except for something to garnish. 5 minutes before the end of the cooking time add marjoram and tomatoes to the risotto. Drain eggs, quench, peel and halve. Season risotto with salt and pepper. Arrange risotto and eggs on plates. Garnish with marjoram
4
30 minutes waiting time