Source: piemonteparchi.it

Presentation

Seasonal first course based on rice, melon, shallot, extra virgin olive oil, vegetable broth and brandy (optional).

Ingredients

for 4 people

400 g of rice (Vialone nano or Carnaroli)

12 slices of melon

3 shallots

2 tablespoons oil

1.5 litres of vegetable broth

2 tablespoons brandy (optional)

Preparation

Clean and chop the shallot to make a very fine mince.

Pour 2 tablespoons of oil into a large pan

Place it over medium heat and when it starts to heat up, pour in the chopped shallots.

Let it brown for a few minutes then add the rice, mix well and toast it for 3-4 minutes

Blend with the brandy and stir over medium heat until the smell of alcohol has completely evaporated.

chopped melon pulp and cook for 5-6 minutes.

When the rice and melon mixture tends to dry, add a ladle of vegetable broth and stir until the rice has absorbed all the liquid. Repeat the operation by pouring more broth until it is cooked.

Remove from the heat, let the rice rest for about ten minutes and serve with a sprinkling of parmesan.

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

Melon: possible cross-reaction in case of allergy to Parietaria, Graminaceae and Birch

Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients

Brandy: possible 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 (if in uniform pieces and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions