Risotto with Egg Yolk recipe

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!
5 from 2 votes
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Course: Risotto
Cuisine: Italian
Keyword: egg, Risotto, uovo
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 548kcal
Author: Nonna Box



  • 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.


You might want to try a rice cooker for a quicker way to cook the rice.


Calories: 548kcal | Carbohydrates: 65g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 249mg | Sodium: 1197mg | Potassium: 267mg | Fiber: 1g | Vitamin A: 870IU | Calcium: 192mg | Iron: 1.6mg
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