Source: finedininglovers.it

Presentation

A first course consisting of a risotto made with Vialone rice, vegetable broth, white wine, leeks, Parmigiano Reggiano DOP, salt, pepper, nutmeg and sage leaves.

Ingredients

(For 4 people)

Butter: 80 g

White wine: 125 g

Vegetable broth: 750 – 1000 g

Vialone rice: 250 g,

Grated Parmigiano Reggiano: 50 g,

Leeks: 2

Salt

Freshly ground pepper

Freshly grated nutmeg

Sage leaves

Preparation

Wash and clean the leeks, removing the outer leaves.

Cut the white part into rings and chop the green part.

Melt 30 g of butter in a pan and brown the leeks over a medium heat.

Wet with the wine, let it evaporate a little, then add enough broth to cover the rice.

Always cook over a moderate heat, stirring occasionally and adding broth if necessary.

Cook for about 15-20 minutes

The risotto should be creamy, but the rice grains should be al dente.

Add the remaining butter and season with Parmigiano Reggiano, salt, pepper and nutmeg.

Garnish with sage leaves and serve immediately.

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
• 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
• Parmigiano Reggiano: Milk Allergens
• Leek: Possible cross-reaction in case of birch allergy
• Pepper: possible cross-reactivity in case of spice intolerance
• Nutmeg: Possible reaction in case of spice intolerance
• Sage: possible cross-reactivity in case of sensitivity to composites

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