Risotto with gorgonzola, baby spinach and soft quails' eggs
By: Ed Baines From: Good Food Bites
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Risotto with gorgonzola, baby spinach and soft quails' eggs
- Prep time:
- 35 mins
- Cook time:
- 30 mins
- Serves:
- 4
Salty Gorgonzola, peppery spinach and soft quails' eggs create a creamy, dream of a risotto in this sensational recipe from Ed Baines
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- Cooks Tips...
No need to add salt to this recipe as the reduced stock, the gorgonzola and the parmesan are all salty.
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Ingredients
- 100g Butter
- 1 clove Garlic, finely chopped
- 1 Onion, finely chopped
- 1 leek, finely chopped
- 250g arborio Risotto rice
- 1 glass of White wine
- 1.2 litres hot vegetable stock
- 1 bunch of Parsley
- 8 quail's eggs, soft-boiled
- 1 bag of spinach leaves
- 4 tbsp Olive oil
- 50g Parmesan, freshly grated, plus extra to serve
- 100g Gorgonzola cheese, diced
Method
1. Melt 50g of the butter in a frying pan over a low heat and gently fry the garlic, onion and leek until softened.2. Add the rice, stir well and cook for 2-3 minutes until the rice is buttery and glazed.
3. Add the wine then increase the heat to bring the mixture to the boil.
4. Start to add the hot vegetable stock to the mixture 2 ladles at a time and stir constantly. Continue to do this for 5 minutes adding more stock as the rice absorbs the liquid in the pan and thickens.
5. After 15 minutes add the spinach and stir. Remove from the heat, stir in the remaining butter, Parmesan and Gorgonzola and stir vigorously. The risotto should be a rich creamy consistency (if it is a little too thick add a bit more stock).
6. Peel the quails' eggs and cut them in half. Pour the risotto onto warmed heatproof plates and garnish with the quails' eggs. Sprinkle with Parmesan and drizzle with olive oil.
7. Flash under a hot grill for 30 seconds, finish with a good twist of black pepper and serve immediately.
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Latest Comment
I've tried this recipe a number of times now and it's very good, if I can't get quails eggs, then I use hens eggs instead, I've even tried using different cheeses too, all with great sucess. However, the ingredients list calls for a bunch of parsley, the method never mentions it! So I don't bother. Can someone ask Ed Baines where the parsley should go?