Rice Lombardy-Style

Name: Rice Lombardy-Style
Ingredients: 5 1/2 cups hot water or light stock, plus more if needed; 2 tablespoons butter; 2 teaspoons kosher salt; 2 cups Arborio rice; 2 large egg yolks; 2 tablespoons extra-virgin olive oil; 1 cup grated Grana Padano or Parmigiano-Reggiano; 5 ounces Gorgonzola, crumbled into small pieces (optional); A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

9 ingredients

10 steps

Ingredients

5 1/2 cups hot water or light stock, plus more if needed
2 tablespoons butter
2 teaspoons kosher salt
2 cups Arborio rice
2 large egg yolks
2 tablespoons extra-virgin olive oil
1 cup grated Grana Padano or Parmigiano-Reggiano
5 ounces Gorgonzola, crumbled into small pieces (optional)
A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

Directions

1

Put the water or stock, the butter, and the salt in the saucepan, set over high heat, and bring to the boil.
2

Stir in the rice, and bring back to the boil.
3

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

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

When the rice is fully cooked, remove from the heat.
8

Scrape in the egg-and-cheese paste, and stir vigorously until thoroughly amalgamated.
9

Stir in the remaining grated cheese and the crumbled Gorgonzola, if you like, reserving some of the crumbles for a garnish.
10

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