FENNEL SHITAKE RISOTTO WITH CHEESY TANG AND SUNNYSIDE TOPPER

Gluten-free|Italian|Pasta|Sides|Vegetarian

Ingredients

¼ cup olive oil

1 medium onion, chopped

1 fennel bulb, chopped with some of the fronds (about 2 cups)

4 large garlic cloves, chopped

1 pound-shitake mushrooms, stems removed and tops julienned

1 small red bell pepper, chopped

1 cup arborio rice

1 teaspoon salt

2 teaspoons black pepper

1 tablespoon anise flavored liqueur

1 cup white wine

3 cups warm chicken or vegetable stock

1 cup light cream

1 cup parmesan cheese, grated

1 cup asiago cheese, grated

3 tablespoons fresh tarragon, chopped

3 tablespoons butter

6 eggs

Instructions

In a large deep skillet, heat olive oil over medium high heat. Cook the onions, fennel, and garlic in oil until soft and fragrant, about 5 minutes, stirring frequently. Add mushrooms and red pepper and cook for another 5 minutes.

Add the rice, salt, pepper, and anise liqueur to the pan, continuing to cook for another 5 minutes, stirring frequently, until the rice is well coated and begins to get toasty. Add the white wine to the pan and stir constantly until all of the liquid is absorbed. Add stock in small increments, stirring constantly, waiting for the liquid to absorb before adding more. Once all of the stock been added and the rice begins to plump, add the light cream. Test the rice for chewy but slightly firm consistency. Add a little more stock if rice is too firm.

Stir in cheeses and tarragon, reserving one tablespoon of each for garnish. Set aside and keep warm.

In a large non-stick frying pan, melt butter over medium low heat. Gingerly crack eggs into the pan, taking care not to overcrowd, and cook until the whites are set, basting the them with the butter around them in the pan. It may be best to make the eggs in batches depending on the size of your skillet.

Serve about 1 cup of the risotto, topped with a sunny-side egg and garnished with the remaining cheese and tarragon. Devour.