A baby agglomeration of collard greens gives buttery Arborio rice an bawdy acidity and comestible punch. You can adore the risotto as a ancillary bowl or accomplish it a complete meal by topping with sauteed mushrooms and a absurd egg.
4 cups vegetable or craven stock, added as needed
3 tablespoons butter, disconnected use
1 agglomeration blooming onions, white and blooming genitalia separated, agilely sliced
Salt and pepper, to taste
2 cloves garlic, minced
1 baby agglomeration collard greens or kale, ribs removed and agilely sliced
1 cup Arborio or added risotto rice
8 ounces cremini or button mushrooms, if desired
4 eggs, if desired
Zest and abstract of 1 lemon
1/4 cup afresh grated Parmesan cheese
Instructions: Calefaction the banal in a booze pan until actual hot and steaming, but not boiling, and abate the calefaction to low.
Melt 2 tablespoons of the adulate in a additional booze pan over a average flame. Add the white genitalia of the blooming onions, alkali and pepper and saute until softened, about 5 minutes. Add the garlic, collard greens and rice and activity until able-bodied combined. Activity 1 cup of the banal into the pot and accompany to a affable simmer, active regularly, until best of the aqueous has been absorbed. Continue abacus the banal 1 cup at a time and active continuously until it has been captivated and the rice is breakable but not overcooked, about 25-30 minutes.
When the risotto is done, calefaction the actual adulate in a nonstick bucket and saute the mushrooms until browned. Transfer the mushrooms to a bowl and set aside. Fry the eggs sunny-side up or over accessible as desired.
To serve, abode a beat of the risotto on a bowl and top with mushrooms and an egg. Sprinkle on the auto bite and juice, if desired, and top with grated Parmesan cheese.
Makes 4 servings
Paul Stephen, Express-News Taste writer
Recipes Egg Cups – Recipes Egg Cups
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