A delicious creamy risotto enriched with cheese and marinated yolk. A rich and flavorful dish perfect for a special dinner.
Step 1 of 8: Marinate 2 yolks in 100 g salt and 100 g sugar each. For 3 hours.
Step 2 of 8: Toast the rice for a few minutes in a pan, add the wine and let it evaporate for 1 minute.
Step 3 of 8: Adjust salt and pepper.
Step 4 of 8: Add the broth.
Step 5 of 8: Place the mixture in a vacuum bag and cook at 85°C for 40 minutes.
Step 6 of 8: Put back in the pan and cook over high heat for 1 minute.
Step 7 of 8: Turn off the heat and finish by stirring in the cheese.
Step 8 of 8: Serve each plate with marinated yolk on top, after rinsing it in water.
| Average values | Per serving180 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,789 kJ667 kcal | 1,549 kJ370 kcal |
| Fat | 17.46 g | 9.7 g |
| of which saturated fatty acids | 9.29 g | 5.16 g |
| Carbohydrates | 106.47 g | 59.15 g |
| of which sugars | 52.74 g | 29.3 g |
| Fibre | 0.88 g | 0.49 g |
| Protein | 20.74 g | 11.52 g |
| Salt | 0.63 g | 0.35 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Eggs and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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