Marinate 2 yolks in 100 g salt and 100 g sugar each. For 3 hours.
Toast the rice for a few minutes in a pan, add the wine and let it evaporate for 1 minute.
Adjust salt and pepper.
Add the broth.
Place the mixture in a vacuum bag and cook at 85°C for 40 minutes.
Put back in the pan and cook over high heat for 1 minute.
Turn off the heat and finish by stirring in the cheese.
Serve each plate with marinated yolk on top, after rinsing it in water.
Saucepan
Refrigerator
Cheese risotto with marinated yolk keeps well in the refrigerator for 1-2 days. To serve the risotto at its best, pair it with a sparkling white wine or a fresh green salad.
Italia, Lombardia
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| Energy (kcal) | 366.92 |
| Carbohydrates (g) | 64.61 |
| of which Sugars (g) | 32.18 |
| Fat (g) | 8.21 |
| of which Saturates (g) | 4.74 |
| Protein (g) | 9.27 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.34 |
