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, 3-4 minutes.
In a separate medium 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, 1-2 minutes.
Turn the heat to medium/medium low and add in a ladle or two of chicken stock while stirring. This will take about 20-25 minutes. Add a ladle or two every 5 minutes, or when you see it has 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.
Taste for seasonig, adding salt or pepper as needed. Keep warm on low until needed.
While the rice cooks fill a medium sized sauce pot ¾’s way full with water. Bring 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. Using a slotted spoon make a whirlpool in the middle of the pot and gently pour the egg into it while the water is moving. Cook for 2-3 minutes or until the white is set but the yolk is still runny.
Remove and blot off the excess water. Place on a plate and continue with remaining eggs.
To serve divide the risotto into 4 shallow dishes and top each with a poached egg, more parmesan cheese and a sprinkling of pepper. Serve immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell