Rice Lombardy-Style

Name: Rice Lombardy-Style
Yield: serves 6 or more as a ¿rst course or side dish
Ingredients: 5 1/2 cups hot water or light stock, plus more if needed; 2 tablespoons butter; 2 teaspoons kosher salt; 2 cups Arborio rice; 2 large egg yolks; 2 tablespoons extra-virgin olive oil; 1 cup grated Grana Padano or Parmigiano-Reggiano; 5 ounces Gorgonzola, crumbled into small pieces (optional); A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

December 9, 2011

A warm comforting bowl of Riso alla Lombarda—rice and cheese, with egg yolks stirred in for richness—has long been a family favorite in Lombardy, nourishing children for generations. It’s a snap to make anytime and can serve as a lunch dish, a great primo, or a side for grilled chicken. For adult tastes, I suggest stirring in crumbled Gorgonzola along with the eggs and grated cheese. By the way, there’s no need for concern about adding raw egg to the rice, as long as you do it as soon as the pan comes off the stove. The residual heat of the rice is more than sufficient to cook the yolks thoroughly.

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