Source: ricettemania.it

Presentation

A first course based on rice with lemon, spring onions, vegetable broth, pecorino cheese, white wine, extra virgin olive oil and salt, served with a sprinkling of liquorice.

Ingredients

Rice: 250g

Spring onions: 4

Lemon: 1

Vegetable broth: 1 l

Pecorino: 20 gr

White wine: half a glass

Licorice: half a teaspoon

Extra virgin olive oil: 4 tablespoons

Salt: to taste

Preparation

Clean the spring onions by removing the root and green leaves,

Put them in a pan to stew them

Add the rice and toast it lightly

Wet it with the wine and when this has evaporated, add the broth and cook the rice.

Grate the lemon zest, cut the pulp into cubes and when the rice is cooked add both, the grated pecorino and a pinch of salt.

Mix the rice, let it rest for 2 minutes covered and serve sprinkled with the powdered liquorice.

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
• Lemon: intolerance or possible cross-reaction in case of grass pollen allergy
• Spring onions: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Pecorino: milk allergens
• Wine: presence of sulphites listed among allergens in Community Regulation 1169/2011

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