One-Pot Steamed Risotto with Quail Eggs and Secret Fish Sauce Finish

Instructions

1. 1

   In large, heavy-bottomed pot with tight lid, heat olive oil and half the butter. Sauté onion until translucent, add garlic and cook 1 minute. This creates the aromatic base.

   5min
2. 2

   Add rice, stirring to coat with fat. Toast for 2 minutes until edges are translucent. Add wine and let it absorb. This initial toasting is crucial for texture.

   4min
3. 3

   Add 800ml hot stock, bring to gentle simmer. Cover tightly and reduce heat to lowest setting. Steam undisturbed for 15 minutes. This revolutionary method eliminates constant stirring.

   15min
4. 4

   While rice steams, prepare quail eggs: Bring small pot of water to boil, add eggs, cook exactly 2.5 minutes for soft centers. Cool in ice water, carefully peel.

   8min
5. 5

   After 15 minutes, remove lid, add asparagus and peas on top of rice. Add remaining stock, cover again and steam 5 more minutes until vegetables are tender.

   5min
6. 6

   Remove from heat. Stir in remaining butter, both cheeses, lemon zest, and secretly add fish sauce. Fold gently to create creamy consistency. Place in bowls, top with halved quail eggs and fresh herbs.

   3min