Eggs Benedict Risotto with Easy Hollandaise
Ingredients
For the Rice
- 1 cup Carolina® White Rice
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp shallot, minced
- 1 garlic clove, minced
- ½ cup dry white wine
- 4 cups hot chicken broth
- ½ cup grated Parmigiano-Reggiano
- 1 cup diced ham
For the Sauce
- 8 tbsps butter
- 2 egg yolks
- 1 tbsp lemon juice
- ½ tsp salt
For the Egg
- 4 large eggs
- cayenne pepper, optional
Instructions
Enjoy your poached eggs atop a bed of rich cheesy parmesan risotto and drenched in a buttery hollandaise. Mouth-watering is an understatement.
Step 1
For the rice: Heat olive oil and 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and sauté 1 minute.Step 2
Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium-high heat until all wine is absorbed.Step 3
Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano and ham.Step 4
For the sauce: Melt 8 tablespoons of butter. In a blender add egg yolks and lemon juice. Turn the motor on and blend ingredients 10 seconds. With motor still running, pour in hot melted butter. Continue to blend a few seconds until the sauce thickens. Do not over blend. Season with salt.Step 5
For the Eggs (Serving Suggestion): Poach eggs. Serve risotto in individual dishes topped with an egg and Hollandaise sauce. Garnish with a sprinkle of cayenne pepper, if desired.
Benedict for Champs
Didn’t think brunch couldn’t get any better? Think again, because this Benedict risotto will surprise even the most frequent brunch-ers. With sharp parmesan, diced ham, runny eggs, and homemade hollandaise, all atop a rich, creamy risotto– we’re confident enough to say, it’s a brunch dish for the ages.
Like most traditional risotto recipes, this one starts with rice. First, onions and garlic get sautéed with a delicious amount of butter. Once translucent, add in our Carolina® White Rice or Medium Grain Arborio Rice and cook until the grains are slightly clear, about two minutes. Add in dry white wine and stir until absorbed. (Note: Make sure to use the right water/broth to white rice ratio for best results).
After cooking the rice to almost al dente, toss in the Parmigiano-Reggiano and diced ham. After you’ve finished this step, it’s time to move on to the hollandaise. Easily made in the blender with eggs and lemon, it thickens up in seconds. For this part, be sure to add the hot butter slowly and not over blend.
Once the sauce is set, try out your poaching skills or fry up an egg and enjoy an innovative– not to mention tasty– spin on the everyday benedict!
