To be honest the title shouldn’t be rice with runny yolk but risotto… but since I then took ages to take the photo because I had to add the egg and then the fried sage leaves I thought it was better to write rice so as not to incur various complaints from my readers!!!

Aside from all that, this dish that I saw in a cookbook I browsed at my younger sister AM’s house is very tasty, I think suitable for the whole family and rather unusual!

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I ALSO HAVE A FREE WHATSAPP CHANNEL WITH ONE SWEET AND ONE SAVORY RECIPE A DAY: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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RICE WITH RUNNY YOLK
The kitchen of ASI

Difficulty: Easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients RECIPE RICE WITH RUNNY YOLK

1 2/3 cups Carnaroli rice
2 shallots (finely chopped)
7 tbsp dry white wine ((about 100 ml))
4 1/4 cups vegetable broth
3 1/2 tbsp butter ((about 50 g))
3 tbsp extra-virgin olive oil
4 medium eggs
to taste sage
to taste grated Parmigiano-Reggiano (grated)
to taste vegetable oil (for frying)

Tools RECIPE RICE WITH RUNNY YOLK

Saucepan
Frying pan
Knife

Preparation

FOR THE PREPARATION OF THE RICE WITH RUNNY YOLK RECIPE

Put half the butter in a pan with a couple of tablespoons of extra-virgin olive oil and sauté the finely chopped shallots until soft.
Then add the rice and let it toast in the saucepan for a few minutes.
Pour in the dry white wine and let all the alcohol evaporate completely.
Add the broth little by little and cook the rice until done.
Now comes the fun part and you’ll have to split yourself up, something we women are great at, eh eh!
Cook the eggs in a small skillet with vegetable oil, letting the whites set while keeping the yolks runny.
Fry the sage leaves for just a few seconds as well, then place them on absorbent paper to remove excess oil.
Now assemble this tasty rice with runny yolk.
In the saucepan with the rice, off the heat, add the grated Parmigiano and the remaining butter, stirring the mixture to emulsify.
On the serving plate place the risotto, the egg, the fried sage leaves and bring this dish to the table hot and appetizing! Enjoy your meal!!!
Annalisa