Yield: 1
Risotto with eggs
Risotto with eggs, an exquisite and light soup, is made by cooking the rice al dente in the broth and then combining the beaten eggs with the remaining ingredients before serving immediately.
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- Carnaroli rice 200 g
- Chicken broth 1
- l Uova
- 3 Limoni
- 1 Sale q.b.
- Pepe q.q
- Chives a few clumps
Instructions
- Cook the rice until al dente in about a liter of broth, seasoning with salt as needed.
- Meanwhile, whisk the eggs in a mixing bowl with the lemon juice and a pinch of salt and pepper.
- Reduce the heat to low and add the contents of the bowl to the rice cooker a few minutes before it finishes cooking. Mix everything together and serve with a few slices of chives on top.