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Corned Beef Risotto Benedict with Herbed Hollandaise



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11 - 13 egg yolks (about 8 oz. liquid egg yolk product)
1 cup water (about 8 oz.)
1/3 cup lemon juice (about 3 oz.)
2 cups butter, cut in cubes (about 1 lb.)
Salt, as needed
White pepper, as needed
3 tbsp. fresh basil, julienne-cut or chives, chopped
2 tbsp. olive oil
2 lb. Arborio rice, uncooked
1/4 cup shallots, minced (about 1 oz.)
1/2 cup white wine (about 4 oz.)
1 1/2 qt. chicken broth or stock (about 48 oz.)
2 tsp. white pepper
1/4 cup Parmesan cheese, shredded (about 1 oz.)
1/4 cup Romano cheese, shredded (about 1 oz.)
1 cup cooked corned beef, cut in 1/2" cubes (about 4 oz.)
1/2 cup bell peppers, 1/4" diced (about 2 oz.)
24 large eggs
1/2 cup pine nuts, toasted
Fresh fruit for garnish, as needed


  1. 1
    In saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat, stirring constantly until yolk mixture bubbles at edges and sauce reaches 160°F. Gradually stir in butter until melted and heated through. Season with salt and white pepper. Stir in basil or chives. Cover and keep warm.
  2. 2
    In large nonstick pan, cook shallots in olive oil until translucent, about 3 minutes.
  3. 3
    Stir in risotto; cook and stir over medium heat until risotto is lightly browned. Stir in white wine until absorbed.
  4. 4
    Continue cooking, adding chicken broth, 4 oz. at a time, until absorbed, stirring occasionally, and rice is a cream texture, about 20 minutes.
  5. 5
    Stir in 2 tsp. white pepper, cheeses, corned beef, and green pepper. Cover and keep warm.
  6. 6
    Poach eggs in acidified water (1 tsp. vinegar per 2 cups water), until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm until service.
  7. 7
    To serve, portion about 3/4 cup (6 oz.) risotto on plate. Top with 2 poached eggs and 3 oz. sauce; garnish with pine nuts and fresh fruit. Serve immediately.

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preparation methods
cuisines North & South American, Other North American
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