Source: cucchiaio.it

Presentation

A substantial and appetizing first course based on rice, shallots, vegetable broth, butter, Taleggio, spicy Provolone, Parmigiano Reggiano, and goat’s cheese.

30 g of parmesan cheese

Ingredients

320 g Carnaroli rice

1 shallot

1 l vegetable broth

10 g of butter

20 g of Taleggio

30 g of spicy Provolone

30 g of Parmigiano Reggiano

1 goat cow

Preparation

In a saucepan, sauté the finely chopped shallot with the butter.

When it becomes transparent add the rice.

Toast for a couple of minutes.

Start cooking the rice by adding a ladle of boiling broth and cook the risotto, taking care to add broth as it is absorbed.

Meanwhile, take the cheeses and blend the spicy provolone and Parmigiano Reggiano with the help of a mixer and cut the taleggio into slices.

Cut the goat cheese in half.

When there are five minutes left, add the chopped spicy Provolone and the Taleggio.

Once cooked, turn off the heat and stir the risotto with the parmesan and goat cheese.

Mixing everything together.

Serve the four cheese risotto piping hot.

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
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Taleggio: milk allergens
• Spicy Provolone: Milk Allergens
• Parmigiano Reggiano DOP: Milk Allergens
• Cow’s goat: 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, Anorexia-weight loss
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions