Note: Risotto is one of the basic dishes of Northern Italy. And it is even better than pasta. If you don't believe me, try my special recipe for it!

Serves 6

• 6 cups of rice
• 3 eggs
• 1 glass dairy cream
• nutmeg
• parmesan cheese
• butter
• onion
• 1 glass white wine
• broth

Cut an onion very thin and brun it in butter. Add the rice and brown it for a couple of minutes. Add the wine and let it evaporate. Add the broth a ladleful at at a time, blending the rice often, as it tends to burn. Let the broth absorb almost completely before adding more, especially towards the end. After 15 minutes your risotto is ready (if you like your rice a bit softer, just let it boil for another couple of minutes, never exceeding 18 minutes).

While the rice is boiling put the eggs in a bowl, add a pinchful of nutmeg and mix the eggs with the cream and the parmesan. When the rice is ready turn off the gas, add the egg cream and serve immediately. (If you don't, the eggs will get hard).