Jallo Rice

Riso Jallo

Jallo Rice is a traditional creamy and soupy preparation, enriched with milk, butter, Parmigiano Reggiano and egg yolks.

4 servings

Easy

Jallo rice is a traditional preparation with a creamy and slightly soupy consistency, designed to enhance the rice by cooking it directly in milk. The result is distinguished by the balance between the softness of the grain, the fatty component of the butter, and the flavor of the Parmigiano Reggiano, while the egg yolks added at the end make the mixture They become more velvety and intensify the color. The technique requires careful attention, especially in managing the density: the rice must be cooked while maintaining a certain amount of liquid, which is necessary to absorb the egg yolks and blend them without resulting in a dry dish. Serving it in a soup tureen preserves the warm, enveloping character of the dish. This recipe is a classic Italian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Heat the milk

Pour the liter of milk into a saucepan Bring the liquid to a boil over medium heat, ensuring it reaches a steady but not overly vigorous boil, to prevent spillage and ensure the rice cooks evenly.

Cook the rice

Add the rice to the hot milk and season with salt to tasteStir regularly during cooking, maintaining a gentle simmer: the rice should soften, absorbing some of the milk, while the bottom should remain liquid enough to give the dish a soupy consistency.

Add the butter

When the rice is halfway cooked, add the butter. Stir until it's completely melted and distributed, without interrupting the gentle simmer. The rice should appear shinier and creamier, with the grains still firm in the center.

Join the Parmigiano Reggiano

Add the Parmigiano Reggiano and mix it into the rice with regular movements. Continue cooking until the cheese is incorporated and the liquid has a creamy consistency, while still leaving the rice slightly soupy. Make sure the grains are tender, but not mushy.

Transfer to the soup bowl

Turn off the heat and immediately transfer the rice to the soup bowl. Keep the preparation fluid: do not let it rest for a long time in the saucepan, because it will continue to absorb the milk and may lose the characteristic soupy consistency required.

Beat the egg yolks

Place the four egg yolks in a bowl and blend until smooth. Process just enough to remove any streaks or loose particles. the mixture It should be uniform and ready to be quickly distributed over the hot rice.

Incorporate the egg yolks

Pour the blended egg yolks over the still-warm, soupy rice, then stir quickly to distribute them evenly. The residual heat will cause them to set without separate cooking: stop as soon as the mixture appears creamy and smooth, avoiding lumps or dry textures.

Chef's Tips

The editorial staff recommends incorporating the egg yolks only off the heat, quickly stirring the still soupy rice to obtain a creamy consistency without overcooking the egg.