Rice Lombardy-Style

1. 1

   Put the water or stock, the butter, and the salt in the saucepan, set over high heat, and bring to the boil.

2. 2

   Stir in the rice, and bring back to the boil.

3. 3

   Cover the pan, and lower the heat so the water is bubbling gently.

4. 4

   Cook for about 14 minutes, until rice is al dente with a creamy consistency like risotto, so you can easily stir in the egg yolks.

5. 5

   Adjust the consistency if needed (see box, page 41).

6. 6

   While the riso cooks, beat together the yolks and olive oil in a small bowl with a fork, then mix in 1/2 cup of the grated cheese, to form a paste.

7. 7

   When the rice is fully cooked, remove from the heat.

8. 8

   Scrape in the egg-and-cheese paste, and stir vigorously until thoroughly amalgamated.

9. 9

   Stir in the remaining grated cheese and the crumbled Gorgonzola, if you like, reserving some of the crumbles for a garnish.

10. 10

    Spoon the riso into warm pasta bowls, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.