A delicious creamy risotto enriched with cheese and marinated yolk. A rich and flavorful dish perfect for a special dinner.
Marinate 2 yolks in 100 g of salt and 100 g of sugar each. For 3 hours.
Toast the rice for a few minutes in a pan, add the wine and let it evaporate for 1 minute.
Season with salt and pepper.
Add the broth.
Place the mixture in a vacuum bag and cook at 85°C for 40 minutes.
Return to the pan and cook on high heat for 1 minute.
Turn off the heat and stir in the cheese.
Serve each plate with marinated yolk on top, after rinsing it in water.
Saucepan
Refrigerator
Cheese risotto with marinated yolk keeps well in the refrigerator for 1-2 days. To best serve the risotto, pair it with a sparkling white wine or a fresh green salad.
Italia, Lombardia
| Energy (kcal) | 92.61 |
| Carbohydrates (g) | 10.8 |
| of which Sugars (g) | 8.42 |
| Fat (g) | 4.22 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 3.53 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.53 |
