Source: ilgiornaledelcibo.it

Presentation

A first course with the particular flavour of celery based on rice, vegetable broth, onion, celery, extra virgin olive oil, butter and Grana Padano

Ingredients

160 g Carnaroli rice

vegetable broth

½ onion

1 celery stalk

extra virgin olive oil

1 knob of butter

Grated Grana Padano

Preparation

Remove all the strings from the celery.

Chop the celery and onion.

In a pan, toast the rice for a few minutes

Add a drizzle of oil, the onion and the celery.

Mix and add the vegetable broth a little at a time.

Continue stirring until cooked.

Turn off the heat, pour in the butter and Grana Padano

Mix and stir for a few minutes.

Serve garnished with fresh mint leaves.

Allergens

• Celery: included among the allergens in the Community Regulation 1169/2011
• 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
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Grana Pagano: milk allergens

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)
• Product to be prepared under strict hygienic conditions