This Recipe Provided by Gourmet House® Rice

Eggs Benedict Risotto

posted by 3 years ago


2 Tbs. olive oil

2 Tbs. butter

2 Tbs. shallots, finely chopped

1 garlic clove, minced

½ cup dry white wine

1 cup Gourmet House® White Rice or Organic White Rice

4 cups hot chicken broth

½ cup grated Parmigiano-Reggiano

1 cup diced ham

For the Sauce:

8 Tbs. butter

2 egg yolks

1 Tbs. lemon juice

½ tsp salt

For the Eggs:

4 large eggs

Cayenne pepper, optional


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. (Serves: 4)

tags:  eggs benedict risotto, rice, riviana, eggs benedict, risotto
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