Source: controluce.it

Presentation

A special first course based on rice, saffron and bergamot essential oil, together with shallot, lemon or bergamot peel, salt, butter, extra virgin olive oil and vegetable broth.

Ingredients

Saffron

Bergamot essential oil

Shallot

Lemon or bergamot peel

Salt

Rice

Vegetable broth with lemon or bergamot peel, carrot, celery, shallot, salt, onion.

Butter

Extra virgin olive oil

Preparation

Fry the shallot and the lemon or bergamot peel in strips in oil with a pinch of salt.

It is blended with water and then the rice is added for toasting.

Vegetable broth is made with lemon or bergamot peel, carrot, celery, shallot, salt, onion.

The stigmas are placed in water for a few hours to rehydrate.

Three-quarters of the way through cooking, add the saffron and a couple of drops of bergamot.

It is mixed with butter

Once cooked, add a drizzle of oil

It is served with powdered stigmas

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
• Saffron: Rare but Possible Allergy
• Intolerance to lemon or bergamot or possible cross-reaction in case of allergy to grass pollen
• Celery: included among the allergens in the Community Regulation 1169/2011
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

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 if 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