Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.

2. Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)

3. Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

4. Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

5. Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.

6. Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Cook's Tip:

You'll know risotto is properly made when a spoonful of the rice holds its shape yet individual rice grains move slightly.