Spring Vegetable Risotto with Poached Eggs
"Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety...."
INGREDIENTS
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2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods)
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Kosher salt
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1 tablespoon distilled white vinegar
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6 large eggs
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8 cups low-sodium chicken broth
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2 tablespoons unsalted butter, divided
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1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
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2 tablespoons olive oil
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2 large leeks, whites and pale greens only, chopped
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1 fennel bulb, chopped
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4 garlic cloves, finely chopped
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2 cups arborio rice
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1 cup dry white wine
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1 bunch flat-leaf spinach, trimmed, leaves torn
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2 tablespoons crème fraîche or sour cream
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1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
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1/4 cup chopped fresh chives plus more for serving
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Freshly ground black pepper
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