Source: giallozafferano.it

Presentation

A rich and tasty first course based on rice rich in onions, butter, oranges, white wine, Parmigiano Reggiano, chives if desired, salt, pepper and vegetable broth

Ingredients

Carnaroli rice 350 g

Onions 1

Butter 50 g

Oranges 1

White wine to taste

Parmigiano Reggiano 30 g

Chopped chives 3 tablespoons (optional)

Salt to taste

White pepper to taste

Vegetable broth 1 l

Preparation

Wash the orange and remove the peel

Squeeze it and keep the juice aside.

Cut the zest into fine sticks (zest)

Blanch them lightly in water and drain them.

Peel and finely chop the onion

Sauté it in melted butter

Add the rice and toast it

Deglaze the rice with a splash of white wine

Add the orange juice

Stirring, finish cooking the rice, adding broth whenever needed.

Before the end of cooking, add the orange zest

Add the chives and season with salt and pepper

Turn off the heat and add the Parmigiano Reggiano

Add a knob of butter and stir

Serve garnished with slices and orange zest

If you want to add a few blades of chives.

Allergens

• White wine due to the possible presence of sulphites
• Parmigiano Reggiano for milk proteins
• Vegetable broth if containing celery
• In the case of allergy to mugwort and composite pollens, a cross-reaction with onion sensitization is possible.
• In the case of an allergy to grass pollens, a cross-reaction with orange sensitization is possible.
• White pepper in case of individual intolerance

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