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The recipes and images on this site belong to Vanessa Barrington. Feel free to link here and if you’d like to use a recipe or image, please ask permission first. Thank you.Twitter Updates
- DIY Delicious and Heirloom Beans both featured on Amazon as a Kindle Big Deal until Aug 23rd http://t.co/YupbnPbB get them digitally! 2012/08/18
- New Recipe on the blog: Antipasti-style calamari salad http://t.co/vxAzXQfh 2012/06/11
- RT @ethicurean: Nice plug form @CKummer for great anti-waste cookbook "An Everlasting Meal" by @tamaradler #cfs12 2012/05/18
- RT @twyspy: My response to @Chef_Keller's "radical" take on flavor vs. sustainability http://t.co/IVTqJuXb @grist (please chime in!) 2012/05/18
Artichoke Risotto “Hash” with Sunny-side up Eggs
The artichoke risotto was basic. Just a simple version with the hearts from medium-sized artichokes purchased at the market (braised ahead and then tossed in at the end). I used the braising liquid with some chicken broth for the cooking broth and added a little saffron (not enough!) and Parmigiano-Reggiano.
Next day, I fashioned loose cakes from the risotto, tossed them into the non-stick over medium heat. Flipped and pressed with the spatula a few times like I was making hash browns. Once the risotto was a little brown, I added small pats of butter to the spaces between the cakes and filled them with two pastured eggs. Salt and pepper, and a little lid action to set the whites and we were eating in no time. It was good enough to warrant making extra risotto just for the leftovers.
