1 qt. clear stock
8 tbsp. butter
2 c. cooked rice
5 egg yolks
1/2 c. cream
3/4 c. grated Parmesan cheese
Pinch of nutmeg
Salt

Heat stock. Melt half of butter in skillet, add rice and let it absorb the butter. Add a ladleful of stock and cook rice over high heat, adding more stock as the rice becomes dry. When rice is cooked, add rest of the butter.

Beat egg yolks with cream, add Parmesan cheese, nutmeg and salt. Remove skillet from heat, keeping rice hot and add the cream and egg mixture slowly and carefully.

Let risotto stand a few minutes, then serve in a warmed soup plates accompanied with additional Parmesan cheese.