1. Dilute the Gold Label™ Chicken Fond
in boiling water and keep on low heat. On a separate pot, melt butter and olive oil. Saute the diced shallots over medium heat, add risotto rice & saute for 1-2 min. Add a pinch of salt. Deglace with white wine & reduce by 1/3, start adding the fond ladle by ladle & always reduce it by 1/3 until the rice is al dente. Remove from heat, mix in the egg yolks & the parmesan. Spread on a tray and refrigerate.