Name: Cheese Risotto Sous Vide with Marinated Yolk
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italia
Ingredients: 270 g Arborio rice; 1.8 l Chicken broth; 150 g Grated cheese; 2 units Egg yolks; to taste Salt; to taste Pepper; 200 g Sugar

Preparation

STEP 1 OF 8
Marinate 2 yolks in 100 g of salt and 100 g of 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
Season with 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
Return to the pan and cook on high heat for 1 minute.
STEP 7 OF 8
Turn off the heat and stir in the cheese.
STEP 8 OF 8
Serve each plate with marinated yolk on top, after rinsing it in water.

Suggestions

Saucepan

General Information

Storage notes

Refrigerator

More information

Cheese risotto with marinated yolk keeps well in the refrigerator for 1-2 days. To best serve the risotto, pair it with a sparkling white wine or a fresh green salad.

Origin

Italia, Lombardia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	92.61
Carbohydrates (g)	10.8
of which Sugars (g)	8.42
Fat (g)	4.22
of which Saturates (g)	1.82
Protein (g)	3.53
Fiber (g)	0.03
Sale (g)	0.53