Modern twists on time-honoured favourites.
Egg yolk and parmesan risotto
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
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.