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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
- 3
- 4
Add the Rice
Stir in the Arborio rice and toast it for 1-2 minutes until slightly translucent.
- 5
Gradually Add Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the grated Piave cheese and chopped parsley. Adjust seasoning with salt and pepper if needed.
Poaching the Eggs
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.