Risotto With Spices

Preparation:

Preparation: Brown the finely chopped celery, onion and carrot with the diced bacon in 20 g of butter and 1 tablespoon of oil. Add the rice, sprinkle with 3 tablespoons of vinegar, let it evaporate, combine a ladle of broth with 1 sachet of saffron and 1/2 teaspoon of curry. Cook for 18' adding the hot broth a little at a time. Finally season with pepper, add the egg yolk, a little butter, the parmesan, mix and serve immediately.