Enjoy breakfast for dinner and try this twist on an authentic eggs benedict made with Parmigiano-Reggiano, ham, runny eggs and homemade hollandaise, all atop a savory risotto of shallots.
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.
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.
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.
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.
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.
Breakfast for lunch? Eggs benedict. Breakfast for dinner? Eggs benedict risotto. If you love switching up your meals, this recipe is for you! Try out our recipe for a classic eggs benedict, complete with runny yolks, ham, and creamy hollandaise atop a tasty bed of cheesy arborio rice.
A new take on benedict, this recipe starts with a base of sauteed with garlic, sweet shallots, and our Mahatma® White Rice, all simmered in a light broth and white wine reduction. The addition of Parmigiano-Reggiano and diced ham add another level of flavor.
Enriched by runny egg yolks and a luscious hollandaise sauce, it has us wondering – why doesn’t every risotto come with a poached egg on top?