Rice with truffled egg yolks
Instructions
A02087 RICE to TRUFFLED egg yolks INGREDIENTS for 4 PEOPLE 320 g of Arborio rice, 4 egg yolks, 80 g of butter, 15 g of truffle cream, 50 g of grated Parmesan, salt, pepper.
Cook the rice in salted water.
Meanwhile melt the butter at room temperature or on fire, but without doing it FRY.
If it was loose in the container move skillet from heat and, when butter is at room temperature, pour the egg yolks.
With the help of a wooden spoon stir quickly until you obtain a homogeneous sauce species.
At this point add the truffle cream, season with salt, seasoned with freshly ground pepper and grated Parmesan.
Drain the rice al dente and season it with this sauce.
Stir when tasting it.
