RISOTTO WITH EGG AND PARMIGIANO
Provided by Scott Conant
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the chicken stock in a large pot with an 8-ounce ladle.
- In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter over medium heat. Add the shallot, garlic, red pepper flakes to taste, the thyme leaves and a pinch of salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the garlic starts to brown.) Lower the heat to medium-low and cook, stirring occasionally, until the shallot is very tender, about 5 minutes.
- Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast it lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Season the stock with salt if necessary, then add 1 cup of the warm chicken stock and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup stock and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of stock and continue to cook, stirring, until the liquid is absorbed into the rice, adding more stock as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding broth as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
- Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.
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2939 Zubair Saeed
[email protected]I would love to try this risotto, but I'm allergic to eggs. Do you have any suggestions for how I could modify the recipe?
Cillian Conway
[email protected]This risotto is a bit pricey to make, but it's worth every penny. The ingredients are high-quality and the flavor is amazing.
TM TOWHID
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. It's so creamy and flavorful, I couldn't resist going back for seconds.
Arham Alii
[email protected]This risotto is a great way to use up leftover rice. It's a quick and easy meal that's also delicious.
Sanele Manana
[email protected]I love that this risotto can be made with simple ingredients that I always have on hand.
Igwe Chimdiebube
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and cheesy. What more could you ask for?
Kitteniscute678 Sweetnovember04!!
[email protected]I would definitely recommend this risotto to anyone who loves creamy and flavorful dishes.
SANGAREN RAMSAMI
[email protected]This risotto was a nice change from my usual recipes. The egg and cheese added a unique flavor that I really enjoyed.
Itz Raju
[email protected]Overall, I thought this risotto was just okay. I've had better, but I've also had worse.
ray vankirk
[email protected]This recipe was a bit too complicated for me. I think I would try a simpler risotto recipe next time.
Esther anyanwu
[email protected]The risotto was a bit too runny for my liking. I think I would cook it for a few minutes longer next time.
Hoor Shehzadi
[email protected]This risotto was a bit bland for my taste. I think I would add more salt and pepper next time.
Namugera Joanlove
[email protected]I've tried many risotto recipes, but this one is my favorite. The egg and cheese make it so creamy and flavorful.
Nafisat Olatundun
[email protected]This risotto is so easy to make and it's absolutely delicious. I love that I can use ingredients that I already have on hand.
Jaan Muneeb
[email protected]I was a bit skeptical about adding egg to risotto, but I'm glad I did. It added a lovely richness and creaminess to the dish.
Zim Shak
[email protected]This was my first time making risotto and it came out perfectly! The instructions were easy to follow and the results were delicious. I'll definitely be making this again.
Abu al Mussana
[email protected]I've made this recipe several times and it's always a hit. The egg and cheese add a luxurious touch that makes this risotto extra special.
Baha Uddin
[email protected]This risotto was a delightful meal! The flavors of the egg and Parmigiano cheese blended perfectly, and the texture was creamy and rich. I followed the recipe exactly and it turned out beautifully.