Source: cucchiaio.it

Presentation

A first course based on rice, fennel hearts, butter, Parmigiano Reggiano DOP, onion, white wine, vegetable broth, nutmeg , extra virgin olive oil , salt and pepper.

Ingredients

300 g of rice

400 g of fennel hearts

40 g of Parmigiano Reggiano DOP

40 g of butter

1 onion

1/2 glass of dry white wine

vegetable broth

nutmeg

extra virgin olive oil

salt

pepper

Preparation

In a saucepan, heat two tablespoons of oil and half the butter with the chopped onion. After 2 minutes, add the sliced fennel hearts

Mix and season with a pinch of nutmeg and salt.

Cook, covered, until they start to become soft.

Keep warm aside.

In a second saucepan, toast the rice dry and add the white wine, letting it evaporate.

Add a ladle of hot vegetable broth and the fennel.

Mix and cook, adding a little broth at a time.

Once cooked, stir in the Parmigiano Reggiano and the remaining butter.

Let the risotto rest with the fennel hearts for a couple of minutes

Season with a little pepper, transfer to serving plates and serve.

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
• Fennel: possible cross-reaction in case of allergy to Birch, Artemisia and Compositae
• Parmigiano Reggiano DOP: Milk Allergens
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• White wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Nutmeg: Possible reaction in case of spice intolerance

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
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions