mushroom risotto with fried egg

Share on FacebookPin on PinterestTweet about this on TwitterShare on Tumblr


~mushroom risotto with fried egg~

A wonderful brunch entree that’s actually easy to put together thanks to this fantastic boxed risotto, Lundberg Risotto (porcini,) that Jeff picked up at The Wedge the last time he was there. There are instructions on the box for making risotto in the microwave! It works! And it tastes good. I was so surprised.

So, while the risotto is cooking, you can prepare the rest of the ingredients for this yummy dish. Grate some fresh Parmigiano Reggiano cheese, fry up a few eggs to your liking, saute some baby bellas in butter and a splash of white wine, and then plate the whole thing. Risotto, then mushrooms, then egg then cheese, salt and pepper…and we garnished ours with a little sprig of thyme because we were feeling fancy, and we thought our monochrome photograph needed a little color.



You may enjoy these related posts:

  2 comments for “mushroom risotto with fried egg

Leave a Reply

Your email address will not be published. Required fields are marked *