Spring Vegetable Risotto

1 shallot, minced
4 cloves of garlic, minced
2 tbs butter, separated
1 8 oz. package baby bella mushrooms
2 c. Arborio rice
1 c. white wine
2 32oz. containers vegetable stock
1 8 oz. package peas
1/2 c. chopped chives
1/3 c. Parmesan cheese
1 c. fresh flat leaf spinach
8 eggs (optional)

*Pour stock into a large soup pot and set over low heat.
*Place a wide, shallow heavy-bottomed sauce pan over medium heat and melt 1 tbs of butter in it. Add shallot and garlic and saute for about 2 minutes. Add in mushrooms and continue cooking for about 8 minutes until soft and turning translucent.
*Remove mushrooms from pan and set aside in a bowl. Re-heat pan and melt second tablespoon of butter. Now add in rice and toast until fragrant and edges of rice become clear. The rice grain should look like it has a little dot in the center.
*Pour wine over rice and cook until it is absorbed. Now add in enough warm stock to just cover the rice, increase heat slightly to medium high. Cook, stirring occasionally until liquid is absorbed.
*As risotto dries out, add more stock by the cup or ladle full. Taste as you go and adjust seasoning and make sure rice is al dente.
*When rice is cooked, stir in mushrooms from bowl. Then add in peas. Stir to combine. Add in half the chives and the Parm and stir again. Fold in the spinach in 2 batches, allowing to wilt. Set risotto aside.
*In a small saucepan bring some water, a pinch of salt and a capful of distilled white vinegar to a low boil. Use a spoon to stir the water and gently pour an egg in. Cook for 2 minutes. Remove with a slotted spoon and set on paper towels. Repeat with remaining eggs.
*Top each bowl of risotto with remaining chives and poached egg.

Chef Jon Vitiello
In Home Cooking Classes