Cheese, Egg, and Cream Based Recipes - Riso al' Uova

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 2 size 1 egg yolks, lightly beaten

• 20 g/1 1/2 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Cook the rice in plenty of boiling salted water for about 16-18 minutes until just tender. Drain thoroughly.

2. Return to the pan over a gentle heat. Pour the egg yolks over the rice and stir vigorously until well mixed and set.

3. Stir in the butter and season with salt and pepper. Stir in the cheese and serve straight away.