Ingredients
Method
- Warm the chicken stock in a saucepan over low heat until it's steaming but not bubbling. Set aside away from direct flame so it doesn't cool.
- Heat 2 tablespoons of butter in a large, heavy-bottomed skillet (about 10 inches across) over medium-high heat. Add the sliced leek and cook for 3 minutes, stirring occasionally, until softened but not browned. Add the minced garlic and cook for another minute until fragrant—don't let it burn.
- Pour in the arborio rice and stir constantly for 2 minutes until each grain looks slightly translucent at the edges and has a toasted smell. This step is crucial; under-toasting leaves you with raw-tasting risotto no matter what else you do right.
- Add the white wine and stir until it's fully absorbed by the rice—about 1 minute. The liquid will sizzle loudly as it hits the hot pan, which is normal.
- Begin adding warm broth one ladleful at a time (about 3/4 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. After about 8 minutes of this process, add the asparagus pieces and peas—they should cook alongside the rice rather than before or after it.
- At around the 12-minute mark, taste a grain: you want the outside tender but with a slight firmness in the center (called al dente). If it's still chalky where you bit into it, keep going—another 3-5 minutes will do it. The rice should be creamy overall but not mushy or sticky.
- When the rice is done, crack each egg directly into small pockets of the risotto in the pan (about one per person). Cover and cook for exactly 2 minutes—the whites should just barely set while the yolks remain runny. If your eggs are larger than extra-large, use 3 minutes instead.
- Remove from heat immediately. Stir in parmesan cheese and remaining butter until melted but not overmixed (you want to preserve the rice's individual grains). Season with salt and white pepper to taste—white pepper gives a cleaner heat that doesn't marble into the pale dish like black pepper does.
Nutrition
Notes
I serve this with poached eggs almost every late March when asparagus and peas arrive at the market but aren't quite expensive enough to hoard. The dish comes together in about thirty minutes from start to finish: you sauté leeks and garlic while the rice toasts, then stir in broth a ladleful at a time for fifteen minutes, then crack eggs into the simmering pot just before serving. I keep a pot of chicken stock warm on the back burner so I'm not waiting for water to boil when the rice needs it.
The one thing that makes this recipe sing is finishing it off with a handful of shaved parmesan and a knob of cold butter stirred in at the end—this step, called mantecatura in Italian cooking, gives the risotto its signature creamy gloss without any heavy cream. I've tried adding the cheese before taking it from heat (too much melting), and after (not enough integration). The sweet spot is right when you pull the pan off the burner.