Rice With Raw Eggs
(Riso All'Uovo Crudo)
Ingredients:
12 oz (350 grams) long-grain rice
4 egg yolks
3 and 1/2 oz (100 grams) Fontina cheese, thinly sliced
1 oz (25 grams) butter
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated, plus extra to serve
Salt
Directions:
Cook the rice in plenty of salted, boiling water for 15-18 minutes until tender.
Meanwhile, beat the egg yolks in a large bowl and add a pinch of salt and the Fontina cheese.
Drain the rice.
Spoon it into the bowl and mix quickly so that the eggs coats the rice like a cream.
Stir in the butter and Parmigiano cheese.
Transfer to a warm serving dish and serve with extra Parmigiano cheese. Serves 4.