Champs. Risotto. Poached egg. The three combined? Heaven. Add champagne (whether I’m drinking or cooking with it) and a poached egg to anything I’m eating and I’m prettyyyyy happy. This dish is super, super, super, simple, yet looks fancy! The perfect recipe to entertain guests with.
My mom came to visit me last week for 5 days and after exhausting several of the little restaurants I live by, we needed and good home cooked meal. So this is what happened. And it was amazing. Like seriously you have to make this now. For dinner. Tonight.
When I cook with champagne I love to use Sofia Blanc de Blanc in a can. That way I don’t have to pop open a whole bottle, and it’s pretty inexpensive. Aren’t familiar with champs in a can? Check out Francis Ford Coppola’s mini addition here.
Oh! And if you need a little refresher on how to poach eggs check out this recipe or watch this YouTube video. I used to be sooo intimidated to poach eggs, but now that I’ve nailed it I refuse to eat eggs any other way!
- 4 cups low-sodium chicken broth
- 2 tbs olive oil
- ½ medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 cup Arborio rice
- ½ cup dry champagne (I used Sofia Blanc de Blanc in a can!)
- 2 tbs finely grated Parmesan cheese, plus more as needed
- 2 tbs coarsely chopped fresh Italian parsley leaves
- ¼ cup peas
- 2 cage free, organic eggs
- Place the chicken broth in a sauce pan and heat until simmering
- In a dutch oven, heat the olive oil and sauté the onion until translucent
- Add the rice and stir for 1 to 2 minutes
- Stir in the champagne and let simmer, stirring often until the rice absorbs all of the liquid
- Pour a ladleful of the simmering broth over the rice and stir until absorbed. Continue adding broth one ladleful at a time until the rice absorbs the liquid and is al dente.
- Stir in peas and grated Parmesan
- Serve with a poached egg on top, a little more of the grated cheese, and parsley