- I cook risoni in the stracciatella
- I don't make my own stock
Bring some stock to the boil (375ml per person) and throw in 1/4 cup risoni per person. Cook that until done (to your taste).
Stir in a knob of butter, then stir in 1 beaten (with a fork) egg per person. I like to not beat the eggs too much and then you get some distinct strands of white and yolk as well as some mixed strands.
Quickly stir in as much chopped parsley as you like, some grated parmesan and some pepper - you probably don't need salt if you use regular stock (not salt reduced) and parmesan.