Ingredients:
rice
egg yolk (1 each per person)
butter (a knob of butter each)
Parmesan cheese (2-3 tablespoons each)
The condiment in proportion, for 1 person, is composed of 1/3 butter, 1/3 parmesan, 1/3 egg yolk. It is better if the Parmesan is slightly more abundant than the butter.

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Preparation:

1) cook the rice by boiling
2) in a bowl mix together the egg yolk, butter and grated Parmesan
2 tips) you can soften the butter separately in a microwave, or in a saucepan in a bain-marie. Or you can just divide it in little piece and take it off from fridge well before.
Important: the butter must not cook, it must only soften.
When the butter is soft, place it in the bowl with the egg yolk and grated Parmesan. Work the mixture well until it is uniform and creamy.
3) drain the rice
4) pour the rice into the bowl and, with the rice still very hot, mix it quickly with the amalgam
5) serve it on the plate

variation:
when you serve it on the plate you can give it the shape of a volcano with the hole in the middle. Pour a spoonful of ragù into the central hole.

Enjoy your meal (buon appetito)