Creamy Egg Risotto

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 2 large eggs 2 large eggs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable or chicken broth over medium heat until hot but not boiling. Keep it warm on the stove.
2. 2.
   In a separate large saucepan, melt the butter 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 butter. Cook for a couple of minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, with a creamy texture. This should take about 20 minutes.
6. 6.
   In a small bowl, whisk the eggs together with the grated Parmesan cheese.
7. 7.
   Once the rice is cooked, remove the saucepan from the heat. Gradually pour the egg and cheese mixture into the risotto, stirring vigorously to combine. The residual heat will cook the eggs and create a creamy consistency.
8. 8.
   Season the risotto with salt and pepper to taste.
9. 9.
   Serve the Creamy Egg Risotto immediately, garnished with fresh parsley.

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 in the risotto.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• Use a good quality broth for the best flavor in the risotto.
• For a twist, add sautéed mushrooms or cooked peas to the risotto before adding the egg and cheese mixture.
• If the risotto becomes too thick, you can add a little extra warm broth to adjust the consistency.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Egg Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or grilled seafood.

Presentation advice

Present the Creamy Egg Risotto in individual bowls or on a large serving platter. Garnish with a sprinkle of freshly chopped parsley and a dusting of grated Parmesan cheese for an appetizing appearance.