350 g/ 12 oz long-grain rice • 4 egg yolks 100 g/3 1⁄2 oz fontina cheese, thinly sliced
25 g/ 1, oz butter 40 g/1 1⁄2 oz Parmesan cheese, freshly grated, plus extra to serve • salt


1.Cook the rice in plenty of salted, boiling water for 15- 18 minutes until tender. Meanwhile, beat the egg yolks in a large bowl and add a pinch of salt and the fontina.
2.Drain the rice,spoon it into the bowl and mix quickly so that the egg coats the rice like acream.
3.Stir in the butter and Parmesan, transfer to a warm serving dish and serve with extra Parmesan.

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