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Risotto with Egg Yolk Recipe
This recipe reminds me of my mom, in fact she used to make a delicious risotto similar to this one. Try it!
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Course:
Risotto
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
548
kcal
Author:
Guido Pedrelli
Ingredients
▢
320
g
rice
▢
4
egg yolks
▢
50
g
butter
▢
40
g
Parmesan cheese
grated
▢
4
tablespoons
cream
▢
1
liter
meat broth
▢
salt
▢
pepper
Instructions
▢
In a
pan
, melt half of the butter then add rice. Stir well.
▢
When the butter is absorbed, moisten the rice with a ladle of hot broth for about 15 minutes until the risotto is cooked.
▢
Meanwhile, whisk the egg yolks with cream, Parmesan cheese, a pinch of salt and freshly ground pepper, set aside.
▢
Remove the risotto from heat, add the remaining butter and the cream egg.
Notes
You might want to try a
rice cooker
for a quicker way to cook the rice.
Calories:
548
kcal
|
Carbohydrates:
65
g
|
Protein:
15
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
249
mg
|
Sodium:
1197
mg
|
Potassium:
267
mg
|
Fiber:
1
g
|
Vitamin A:
870
IU
|
Calcium:
192
mg
|
Iron:
1.6
mg
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