Source: unadonna.it

Presentation

A very special and tasty first course based on rice, licorice, shallots, Parmigiano, butter, white wine, vegetable broth, lemon zest, salt and pepper

Ingredients

320 grams of Carnaroli rice

1 shallot

50 grams of grated Parmigiano Reggiano 36 months

40 grams of butter

1 glass of white wine

1 liter of mild vegetable broth

the grated zest of 1 lemon

1 tablespoon of pure liquorice powder

salt

white pepper

Preparation

Finely slice the shallot and add it to half of the butter in a saucepan

Brown it for a few minutes and add the rice.

Toast for 3 minutes over high heat

Add salt and pour in wine.

Let it evaporate and then wet with a few ladles of hot broth and, stirring often and gradually adding the broth, cook the risotto for exactly 10 minutes.

Turn off the heat, add the Parmigiano, the other half of butter and the grated lemon zest.

Stir, cover with the lid and let it rest for 5 minutes.

Season with salt and pepper

Divide the risotto into plates.

Complete each with a sprinkling of licorice

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
• Parmigiano Reggiano: milk allergens
• White wine: presence of sulphites
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Lemon: intolerance or possible cross-reaction in case of grass pollen allergy
• Pepper: possible cross-reactivity in case of intolerance to spices

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 well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of diarrhea
• Product to be prepared under strict hygienic conditions