We’re terrifically grateful that our neighbors at Mahatma Rice chose to advertise with us in the Beekman 1802 Almanac. We reached out to them because it’s the rice we use here on the farm…mainly because it’s grown here in America. We asked them if they would share a few recipes for us to try out, and we’re posting our favorites…like this one:

Eggs Benedict Risotto

Summary



Prep time:
Cook time:
Total time:


Ingredients:

For the Rice:
2 Tbsps olive oil
2 Tbsps butter
2 Tbsps shallots, finely chopped
1 garlic clove, minced
1/2 cup dry white wine
1 cup Mahatma® or Carolina® White Rice
4 cups hot chicken broth
1/2 cup grated Parmigiano-Reggiano
1 cup diced ham
For the Sauce:
8 Tbsps butter
2 egg yolks
1 Tbsp lemon juice
1/2 tsp salt
For the Eggs:
4 large eggs
cayenne pepper, optional

Directions:

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.

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