Wild Mushroom Risotto with Fried Eggs
Ingredients
- 4 cups chicken broth
- 3 teaspoons olive oil, divided
- 3 teaspoons butter, divided
- 2 shallots, minced, divided
- 1 cup Arborio rice
- 3/4 cup white wine
- 3 cups mixed wild mushrooms, chopped
- 2 tablespoons fresh thyme, chopped
- salt and pepper
- the zest of one lemon
- 1/2 cup Parmigiano Reggiano, grated, plus additional for garnish
- 4 eggs
- a few sprigs Italian parsley, chopped
- Balsamic vinegar
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