To make the risotto, whisk together the eggs, broth, and salt in a small bowl. In a medium-sized saucepan, melt the butter over medium heat. Add the egg mixture to the pan and cook until the mixture thickens and small curds form, scraping the bottom of the pan and stirring to keep large curds from forming. (A whisk works well for this task.)
2
Add the Parmesan cheese to the risotto and stir until well combined. Remove from the heat and transfer the risotto to a serving bowl.
3
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days.