Rice soup (2)
Instructions
Bring to a boil the broth and throw rice.
Whisk egg yolks in a bowl with a little lemon juice and a couple of tablespoons of Parmesan cheese.
Rice cooking al dente, pour, a little at a time, stirring with a whisk, the soup into the tureen.
Serve and move aside the grated Parmesan.
Ingredients and dosing for 4 persons
- 200 cl of beef broth
- 400 g of rice
- 4 egg yolks
- Lemon juice
- Grated parmesan cheese