Risotto with spices
Instructions
Brown chopped onion and celery fine carrot with diced bacon in 20 g of butter and 1 tablespoon of oil.
Add the rice, sprinkle with 3 tablespoons vinegar, evaporate, add a ladle of broth with 1 packet of Saffron and 1/2 teaspoon of curry.
Bake for 18 ' by joining the hot broth a little at a time.
Finally, season with pepper, then add the egg yolk, butter, parmesan cheese, stir and serve immediately.
