Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Riso al Uovo (Creamy Italian Rice)
Yield: 6-8 servingsTime: 40 min
Riso al Uovo (Creamy Italian Rice)
Yield: 6-8 servingsTime: 40 minFamily Journey
Rome, Italy
This riso al uovo recipe uses the same short grain rice as risotto, but the technique is somewhat different. Instead of adding the liquid bit by bit, it's added all at once. But, like a risotto recipe, this one requires almost constant stirring, which helps the rice release its starch and create a creamy texture. It's a good task to ask a kid or guest to help with as you finish preparing other dishes.
This recipe was shared by Micaela Pavoncello, a tour guide in Rome. Her father's family has called the Eternal City home since the time of Julius Caesar, while her mother's family immigrated to Rome from Libya in 1967. Passover in Micaela's family when she was little was a study in contrasts: On her mother's side, Seder was a five hour long affair, while her father's family spent just 15 minutes on the essentials.
Today, she hosts her family for Seder in the Roman neighborhood Monteverde Vecchio at an apartment she shares with her husband Angelo and their three sons. “We are 11 at best, nine generally,” she says. “All of us bring the family recipes.”
Read more about Micaela's family in "A Roman Passover Menu From an Ancient Community" and try her recipes for stracotto (Italian beef braised with tomatoes), Italian roasted lamb shoulder with potatoes, and carciofi alla romana (Roman-style artichokes).
Ingredients
- ¼ cup olive oil
- ⅛ teaspoon red chili flakes
- 1 garlic clove, peeled
- 9 cups water
- 1 ½ teaspoon salt
- 3 cups arborio rice
- ⅛ teaspoon ground black pepper
- 2 eggs, beaten
Preparation
Step 1
Add enough olive oil into a large pot to create a ½ inch layer of oil. Place over medium heat.
Step 2
Add the chili and a garlic into the oil and let it cook until it is lightly browned, about 2 minutes.
Step 3
Carefully add 9 cups of water and 1 teaspoon of salt into the pot. Bring the liquid to a boil over high heat.
Step 4
Add the rice and bring the water back up to a boil. Reduce the heat to medium to keep cooking the mixture over a simmer. Stir the rice constantly as it cooks. After about 10-15 minutes, the rice will thicken as the water evaporates. Continue stirring the rice. Reduce the heat to medium low and keep on stirring the rice until it is creamy and the rice is tender with a bit of a bite to it, about 10-15 more minutes.
Step 5
Transfer the pot off of the heat and add the beaten eggs, vigorously stir the mixture until the egg is evenly incorporated and emulsified into the creamy rice.
Step 6
Serve hot.
