In a medium sized Dutch oven melt the butter with the EVOO over medium heat. Add in the rice and garlic and toast until lightly golden.
In a separate sauce pot bring the chicken stock up to heat over low.
Add the vermouth to the rice and cook until it is almost completely absorbed. Next add in a ladle or two of chicken stock while stirring. This will take about 20-25 minutes. Adding a ladle or two every 5 minutes or so, or when you see its almost fully absorbed into the rice. Season with salt and pepper.
Once the stock is almost gone and the rice is about ready, add in the Parmesan cheese, green onions and peas. Stir to combine. If it looks too dry, add remaining ½ cup of stock. Cook for another 5-10 minutes or until peas are tender.
Fill a medium sized sauce pot ¾’s way full with water. Bring up to a simmer then add in the vinegar. The water should just start to boil and look like Sprite or 7-Up. Crack an egg into a small bowl or dish. Using a slotted spoon make a whirlpool in the middle of the pot and gently place the egg into it. Cook for 2-3 minutes or until the white is set but the yolk is still runny.
Remove and blot off the excess water. Continue with remaining eggs.
To serve, scoop some of the pea risotto into a shallow dish followed by a poached egg, more parmesan cheese and a sprinkling of pepper. Serve immediately.
Recipe Courtesy of Megan Mitchell