Carnivore Risotto

Grease a large HEALTHY non-stick pan with butter. Add the liquid egg whites and whisk in the gelatin and allow to sit for 2 minutes to soften the gelatin. Add the salt and heat to medium high heat. Scramble the mixture until the eggs are completely cooked through. Remove from the heat. Allow to cool and set into a food processor and process until you get pieces of "rice." Set aside.
To make the risotto, place the butter into a saute pan and heat over medium high heat. Add the onion (if using) and saute for 2 minutes. Add the garlic (if using) and saute another 2 minutes or until garlic is fragrant and onions are softened.
Turn heat to low and add in the softened cream cheese. Whisk to loosen the cream cheese then whisk in the broth, a little at a time. Once the cream cheese and broth is combined well, add in the shredded parmesan and stir to mix well. Add in the carnivore rice and stir until combined. Taste and adjust seasoning to your liking.
Serve warm. Store extras in an airtight container in the fridge for up to 5 days. Do not freeze.