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 recipe was shared by Micaela Pavoncello. Read more about her 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.
