Risotto With Egg And Hollandaise.

Ingredients:-

• 4 eggs yolks.
• 1/2 tsp lemon juice.
• 1/2 tsp pepper sauce.
• 1/2 cup of butter.
• 8 cup of chicken broth.
• 1 tbsp olive oil.
• 1/2 cup of chopped leek.
• 2 cup of rice.
• 5 eggs.
• 1/2 cup of cheese.
• ground balck pepper to taste.
  

Method:-
MAKES 5 SERVINGS.

• Take a hollandaise palce egg yolks, lemeon juice , hot pepper saucein a blender.blend 2 to 3 time on speed. Blender running on speed slowly add butter. Keep warm until ready to use.

• For risotto bring to a boil in medium high heat, reduce heat to low to maintain a simmer.

• Heat olive oil in medium pot medium high heat, add leek, add rice 1 to 2 minutes stirring constantly. Add 1 cup of broth, simmer until broth is absorbed, stirring frequently. Continue adding broth, cook until all broth is absorbed and rice is creamy but al dente.

• Coat medium skillet with cooking spray. Cook egg two at a time, to desired doneness.

• Divide risotto five bowls. Top each serving with one egg, hollandaise, parmesan cheese, if desired, anf black pepper. Garnish with roasted cherry tomatoes.

• Serve immediately.. Enjoy breakfast time.