This risotto with spring peas and parsley is topped with a poached egg for the perfect balance of freshness, creaminess, and heartiness. Enjoy with a light white wine.
Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
Meanwhile, heat 2 tablespoons Colavita Olive Oil in a large, wide heavy pot over medium heat. Add leeks and cook, stirring often, until vegetables are softened, about 4 minutes.
Add rice and stir to coat, about 2 minutes.
Add wine and cook, stirring occasionally, until evaporated, about 4 minutes.
Add 1 cup of broth. Cook, stirring often, until broth is almost absorbed. Add remaining broth by cupfuls, allowing each addition of broth to be absorbed before adding more. Stir often to keep the rice from sticking or burning. Cook until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.
Add the peas about halfway through this process. Once all the broth is absorbed, add the crème fraîche or sour cream, 1½ cups grated Pecorino, ¼ cup chives, and chopped parsley. Stir to incorporate and cook until cheese is melted, about 2 minutes. Taste for salt, and add some sea salt only if necessary.
A few minutes before risotto is done, bring a large skillet of water to a bare simmer over medium-low heat. Add the Colavita White Wine Vingar. Crack the eggs individually into the water and swirl the water slightly with a spoon. Cook for 3 minutes for a runny yolk. Using a slotted spoon, carefully transfer eggs to a bowl of ice water.
Divide risotto among bowls and top with shaved Pecorino, chives, parsley and freshly ground pepper. Top each risotto serving with one poached egg and serve.
Servings 6