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Corned Beef Risotto Benedict with Herbed Hollandaise
Yield: 12 (2-egg) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Hollandaise | ||||||
| Fresh or frozen/liquid egg yolk product | 8 oz. | Approx. 11 to 13 yolks | ||||
| Water | 8 oz. | 1 cup | ||||
| Lemon juice | 3 oz. | 1/3 cup | ||||
| Butter, cut in cubes | 1 lb. | 2 cups | ||||
| Salt | - | As needed | ||||
| White pepper | - | As needed | ||||
| Fresh julienne-cut basil or chopped chives | - | 3 Tbsp. | ||||
| Risotto | ||||||
| Olive Oil | - | 2 Tbsp. | ||||
| Arborio rice, uncooked | 2 lb. | - | ||||
| Shallots, minced | 1 oz. | 1/4 cup | ||||
| White wine | 4 oz. | 1/2 cup | ||||
| Chicken broth or stock | 48 oz. | 1-1/2 qt. | ||||
| White pepper | - | 2 tsp. | ||||
| Parmesan cheese, shredded | 1 oz. | 1/4 cup | ||||
| Romano cheese, shredded | 1 oz. | 1/4 cup | ||||
| Cooked corned beef, cut in 1/2-inch cubes | 4 oz. | 1 cup | ||||
| Bell peppers, 1/4-inch diced | 2 oz. | 1/2 cup | ||||
| Eggs | - | 24 Large | ||||
| Toasted pine nuts | - | 1/2 cup | ||||
| Fresh fruit for garnish | - | As needed |
- DIRECTIONS
- » In saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat, stirring constantly until yolk mixture bubbles at edges and sauce reaches 160°F. Gradually stir in butter until melted and heated through. Season with salt and white pepper. Stir in basil or chives. Cover and keep warm.
- » In large nonstick pan, cook shallots in olive oil until translucent, about 3 minutes.
- » Stir in risotto; cook and stir over medium heat until risotto is lightly browned. Stir in white wine until absorbed.
- » Continue cooking, adding chicken broth, 4 oz. at a time, until absorbed, stirring occasionally, and rice is a cream texture, about 20 minutes.
- » Stir in pepper, cheeses, corned beef, and green pepper. Cover and keep warm.
- » Poach eggs in acidified water (1 teaspoon vinegar per 2 cups water), until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm until service.
- » To serve, portion about 3/4 cup (6 oz.) risotto on plate. Top with 2 poached eggs and 3 oz. sauce; garnish with pine nuts and fresh fruit. Serve immediately.