Mimosa risotto with Parmesan, a risotto with a simple butter and grated Parmesan cream, with crumbled hard-boiled egg yolk to create the mimosa effect. An easy-to-prepare main dish perfect for Women’s Day.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Mimosa Risotto Ingredients
- 5.6 oz Carnaroli rice
- Half onion
- as needed vegetable broth
- 2.8 oz butter
- 2.1 oz grated Parmesan
- 2 eggs
- as needed chopped parsley
- as needed salt
- as needed pepper (Optional)
- as needed extra virgin olive oil
- 1 Small pot
- 1 Pot
Preparation of Mimosa Risotto with Parmesan
Let’s see how to prepare mimosa risotto.
First of all, prepare the vegetable broth and boil the eggs until hard. Once cool, remove the shell and the white, then crumble the yolks.
Finely chop the onion, sauté it with a bit of oil, then toast the rice with the onion. Once toasted, gradually add the vegetable broth and salt, and continue cooking. Meanwhile, prepare the sauce by melting the butter in a pan and gradually adding the grated Parmesan, mixing well to obtain a creamy sauce. If it seems too thick, add a tablespoon of heavy cream.
Once the rice is cooked, add the prepared cream and mix well. If you like, add a bit of pepper. Plate with chopped parsley and, before serving, sprinkle the crumbled yolks to create the mimosa effect.
notes
The risotto is very flavorful, but you can add sautéed smoked bacon for a touch of crunch. If there are leftovers, just reheat them. Store in the refrigerator in a closed container for 1 day.
The risotto is very flavorful, but you can add sautéed smoked bacon for a touch of crunch. If there are leftovers, just reheat them. Store in the refrigerator in a closed container for 1 day.
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