These are all the things my family loves — white risotto, egg, parmesan — on one plate. The egg yolk must be soft when you serve it so that it can drip into the rice, and we like the white to be golden and frayed around the edge.
Heat half the butter and 2tablespoons of oil in a heavy-based pan suitable for making risotto. Sauté the shallots over low heat until light gold and then stir in the rice with awooden spoon. Stir for a