Creamy Egg Risotto

Ingredients

In this adaptation of the original Italian dish, risotto all'uovo, we incorporate elements of Italian-American cuisine to create a unique flavor profile. While the original recipe focuses on the simplicity of eggs and rice, our version adds a creamy twist by incorporating American influences. The use of Parmesan cheese and aromatic herbs enhances the flavors, giving the dish a more robust and savory taste. We alse have the original recipe for Risotto all'uovo, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 43g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. 5.
   Begin adding the hot broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is al dente.
6. 6.
   In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and chopped parsley.
7. 7.
   Slowly pour the egg mixture into the risotto, stirring constantly to ensure the eggs cook evenly and create a creamy consistency.
8. 8.
   Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the eggs are fully cooked and the risotto is creamy.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Garnish with additional grated Parmesan cheese and chopped parsley, if desired.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• To enhance the flavor, sauté the onion and garlic until they are golden brown before adding the rice.
• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• For a twist, add cooked bacon or sautéed mushrooms to the risotto before adding the egg mixture.
• If the risotto becomes too thick, add a little extra broth or hot water to adjust the consistency.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy egg risotto hot in individual bowls. Garnish with additional grated Parmesan cheese and chopped parsley for added flavor and presentation.

Presentation advice

For an elegant presentation, shape the risotto into a mound using a ring mold or a small bowl. Carefully remove the mold and garnish with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley.