Risotto:
-300g Arborio
-2L Homemade vegetable stock
-2 Shallots
-2 cloves of Garlic
-2 tbsp Olive oil
-100ml Dry white wine
-150g Frozen peas
-120g Fresh Spinach
-50g Parmesan cheese
-1 tbsp Butter
-*1/3 Lemon (juice)
-Salt and black pepper
Eggs:
-3 Eggs
-3L Water
-1 tbsp Apple cider vinegar
-Black pepper (for serving)
Topings:
-Pancetta
-1/2 Red bell pepper
-Pinch of salt
-1 tsp Honey
Oil:
-1 Handful of Basil
-50ml Olive oil
-Salt and black pepper
-1/4 Lemon (juice)
Sauté the shallot in olive oil until translucent. Add the garlic and fry for another minute. Add the Arborio and roast for 3 minutes, pour over the wine and let the alcohol evaporate.
Add the broth so that it covers the entire rice and let it cook, stirring often. When the broth evaporates, add it again. Repeat until the rice is al dente.
Break the eggs into a smaller bowl.
Add vinegar to almost boiling water and make a water vortex in the middle. Add the egg and cook for three minutes. Place the eggs in ice water for a few seconds and then place them on a paper towel.
Place the pancetta in a cold pan, let the fat render, fry until crispy and transfer to a paper towel. Add red bell pepper to the fat and fry for 5 minutes.
Put the basil in boiling water for 10 seconds, then immediately in ice water. Dry thoroughly, blend with oil, lemon and salt. Leave overnight in the refrigerator. Warm to room temperature and strain through cheesecloth.
Mix 200 ml of broth with spinach in a blender and add to the risotto together with the peas. Let it boil for 3 minutes. Add Parmesan and mix. Turn off the heat, add the butter and stir until the butter melts.
Serve the risotto with a poached egg on top, sprinkled with sautéd red bell pepper and basil.
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