Source: fioriacolazione.com

Presentation

A special first course based on rice and pansies with vegetable broth, chives, extra virgin olive oil, white wine and shallots.

Ingredients

Serves 4

320 g of risotto rice

2 liters of vegetable broth

Pansies: a bunch (about 15 flower heads)

chives: a bunch (about 7 – 8 stems)

extra virgin olive oil to taste

dry white wine: 1 glass

1 small shallot

Preparation

Boil the broth and remain at a boil for the duration of the preparation.

Wash the flowers and chives then gently pat them dry and keep them aside.

Cut the shallot into thin slices

Pour into a large pan with a little oil and brown it well.

Add the rice and toast it until it becomes

Deglaze with the wine and let it evaporate.

Add the broth and cook the rice

Ten minutes before finishing cooking, add the violets and chives, stir gently and finish cooking the rice.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Pansy: possible cases of individual allergy
• Vegetable broth: check the composition for celery or other allergenic ingredients
• White wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice

Safety / Intended use

• Product intended for subjects with Mucositis only well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of diarrhea
• Product to be prepared under strict hygienic conditions