Beef & Domestic Mushroom Risotto W/ Fried Egg Recipe

Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the beef broth to a simmer over medium heat. Keep it warm while you prepare the risotto.

2. 2

   Sauté Vegetables

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5-7 minutes.

3. 3

   Cook the Rice

   Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast. Begin adding the warm beef broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

5. 5

   Fry the Eggs

   In a separate skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

6. 6

   Serve

   Serve the risotto in bowls, topped with a fried egg and sprinkled with fresh parsley.