Source: gustissimo.it

Presentation

A seasonal first course based on rice with grapefruit, shallot, butter, vegetable broth, Parmigiano Reggiano DOP, extra virgin olive oil, salt and pepper.

Ingredients

300 g of Carnaroli rice

2 pink grapefruits

1 shallot

20 g of butter

1 l of vegetable broth

100 g of Parmigiano Reggiano

2 tablespoons extra virgin olive oil

Salt to taste

Pepper to taste

Preparation

Heat the broth and keep it warm.

Wash and peel a grapefruit, removing all the white part.

Cut the pulp into small pieces.

Cut the second grapefruit in half and squeeze it.

Melt the butter in a pan, together with the oil and the peeled and chopped shallot.

When the shallot is browned, pour the rice into the pan and toast it for a few minutes.

Blend with grapefruit juice.

Lower the heat and let it cook, adding a few ladles of broth from time to time.

After about 18 minutes, drain it and put it in a salad bowl.

Season with salt and pepper

Grate the Parmigiano, add the grapefruit cubes and mix.

Serve hot.

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

Grapefruit: possible individual intolerance; possible cross-reaction in case of allergy to grass pollen

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

Parmigiano Reggiano DOP: Milk Allergens

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 pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions