Ingredients
- Risotto Patty with Prosciutto and Egg and Pesto
- 1/2 * 1/2 cup leftover risotto
- 2-3 * 2-3 tablespoons breadcrumbs
- * Olive oil
- 3 * 3 slice prosciutto
- 1 * 1 egg
- 1 * 1 tablespoon pesto
Preparation
Step 1
- Form the risotto into a patty. I like to pack it into the measuring cup as it comes out formed into a nice uniform shape that I just have to flatten a bit. Coat this all over in the breadcrumbs. Keep it in the fridge until you are ready to fry it.
- Prepare your pesto. I use my basic recipe for basil pesto, substituting the pili nuts for pine nuts and almonds. In truth, I just stick (more or less) to the quantities and use any herb/nut combination I want, many times using the pesto as a final resting place for little bits of nuts and herbs! Store in a jar (tightly covered and in the fridge) with a thin film of olive oil to cover the top surface of the pesto.
- Bring a saucepan of water, with a small glug of vinegar, to a rapid simmer.
- While you are waiting for your water to simmer, heat oil in a skillet. Once oil is hot lay risotto patty in the pan and fry until the bottom is golden. Flip patty and fry until the other side is golden and has developed a nice crust. Set aside.
- When the water in the saucepan has reached a rapid simmer, it’s time to poach your egg. Say a prayer (this is how I poach eggs). Crack the egg into a small bowl. With a wooden spoon make a little whirlpool in the water. Now gently (gently!) slip egg into the center of the whirlpool. Don’t freak out as alien strings of egg white churn wildly in the water. I’ll keep my egg in there for about 2 minutes (you can keep it in for more – whites should be firm and yolks done to your liking). Turn off the heat and gently (gently!) pick up egg with a slotted spoon. Brush off alien egg white strings and pat excess water off with a paper towel (Sorry Earth!).
- Arrange prosciutto slices on risotto patty. Top with egg and pesto.