Classic Risotto Recipes


Modern twists on time-honoured favourites.


Egg yolk and parmesan risotto


GG024-Risotto al tuorlo d'uovo e parmigiano-AIMO E NADIA-

What you need

  • [   ] 300 g Gran Gallo Arborio Risotto rice
  • [   ] 1 l vegetable stock
  • [   ] 4 egg yolks
  • [   ] 80 g butter
  • [   ] 40 g grated Parmesan
  • [   ] 25 g truffle paste

Proposed by: Aimo and Nadia Moroni


20'
4
Easy

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How to prepare:

Egg yolk and parmesan risotto: boil the rice in stock until all the liquid has been absorbed (about 14 minutes depending upon variety). Stir the Parmesan and a knob of butter into the rice.
Mix together 10 g of the butter, the egg yolks, truffle paste, and a pinch of salt inside a bowl placed over a simmering pan of water. Wisk until the yolks foam. Wisk in the remaining butter.

 

 

Place the rice in a bowl and pour over the yolk and truffle sauce. Season to taste and serve.


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