4.1 from 30 votes
Risotto with Egg Yolk Recipe
This recipe reminds me of my mom, in fact she used to make a delicious risotto similar to this one. Try it!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 548 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 320 g rice
- 4 egg yolks
- 50 g butter
- 40 g Parmesan Cheese grated
- 4 tablespoons cream
- 1 liter meat broth
- salt
- pepper
Instructions
- In a pan, melt half of the butter then add rice. Stir well.
- When the butter is absorbed, moisten the rice with a ladle of hot broth for about 15 minutes until the risotto is cooked.
- Meanwhile, whisk the egg yolks with cream, Parmesan cheese, a pinch of salt and freshly ground pepper, set aside.
- Remove the risotto from heat, add the remaining butter and the cream egg.
Cup of Yum
Notes
- You might want to try a rice cooker for a quicker way to cook the rice.
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
65g
(22%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
249mg
(83%)
Sodium
1197mg
(50%)
Potassium
267mg
(8%)
Fiber
1g
(4%)
Vitamin A
870IU
(17%)
Calcium
192mg
(19%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 249mg | 83% |
| Sodium | 1197mg | 50% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Vitamin A | 870IU | 17% |
| Calcium | 192mg | 19% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.