Raw egg rice

Preparation:

Preparation: Boil the rice in plenty of salted water in a saucepan. Meanwhile, in a bowl, beat the lightly salted egg yolks and add the thinly sliced fontina cheese. Drain the rice, put it hot in the tureen, mix quickly so that the eggs don't congeal, but veil it like a cream. Stir in the fresh butter. Sprinkle with grated cheese and mix. Arrange on a hot serving plate and serve with more grated cheese on the side. Accompanying wines: Soave DOC, Orvieto DOC, Gravina DOC.