I haven’t fried an egg for ages? You wonder why? I do too and to be honest, I don’t really have an answer. I usually don’t make an elaborate breakfast or lunch, don’t allow myself time for that. My husband doesn’t like the small of fried eggs in the morning, so they kind of fell of the radar. So yesterday, for some odd reason, I suddenly realized that I had to have a fried egg, but had already decided was to make for dinner, I just combined the two – Spinach Risotto with Fried Egg. The fried egg part was just for me.
When I take stock of my favorite recipes and ingredients, I believe I have to conclude that grains may be the most favorite; wheat, rice, farro, corn, freekah, barley, oats, quinoa etc. and the reason I love the grains so much is the infinite possibilities we have to use enjoy them. Cooked, baked, fried, raw, cold, warm, with meat, fish, chicken, egg, vegetables, dairy, fruits, nuts, do I need to go on. Many have wholegrain options and those are health-wise the preferred ones for most of us.
This Spinach Risotto with Fried Egg recipe is simple and colorful and a little bit different to many risotto recipes, because of the addition of ricotta; it add a grainy texture to the dish. The fried egg on top, that was an afterthought, but is a satisfying finish. This may be an alternative to creamed spinach ?
I used my favorite Italian Carnaroli rice, then I used whole milk ricotta instead of skimmed to add a little more creaminess and fresh spinach. A little sprinkle of olive oil at the end and if you like even more creaminess fold some butter into the risotto.