Bubble and Squeak Risotto With Crispy Egg

Name: Bubble and Squeak Risotto With Crispy Egg
Total time: 50 min
Yield: 4
Ingredients: 1 1/4 cups risotto rice; 2 knobs butter; 1 onion large, finely diced; 1 garlic clove finely grated; 1 sprig thyme leaves picked; 5 15/16 cups vegetable stock; 1/2 carrot grated; 1/4 cabbage shredded; 1/4 tablespoon mascarpone light; 1 1/4 cups Parmesan grated; 1 5/8 tablespoons tarragon chopped; 2 dashes olive oil; 2 pinches pepper; 2 pinches salt; 6 eggs; 6 3/4 tablespoons white wine vinegar; 6 3/8 tablespoons plain flour; 15/16 cup breadcrumbs white, fine; 4 1/4 cups vegetable oil

GREAT BRITISH CHEFS

19Ingredients

50Minutes

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Ingredients

US|METRIC

4 SERVINGS

250 grams risotto rice

2 knobs butter

1 onion (large, finely diced)

1 garlic clove (finely grated)

1 sprig thyme (leaves picked)

1.4 liters vegetable stock

1/2 carrot (grated)

1/4 cabbage (shredded)

1/4 Tbsp. mascarpone (light)

125 grams Parmesan (grated)

6 grams tarragon (chopped)

2 dashes olive oil

2 pinches pepper

2 pinches salt

6 eggs

100 mL white wine vinegar

50 grams plain flour

100 grams breadcrumbs (white, fine)

1,000 mL vegetable oil

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Bubble and Squeak Risotto With Crispy Egg

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