Source: ricette.it

Presentation

A special seasonal first course based on rice, prickly pears, shallots, extra virgin olive oil, butter, white wine, vegetable broth, salt and Parmigiano Reggiano DOP or, alternatively, use aromatic herbs to taste.

Ingredients

for 2 people

200 g of Carnaroli rice

2 ripe prickly pears

1 shallot

2 tablespoons extra virgin olive oil

2 tablespoons grated Parmigiano Reggiano DOP

1 knob of butter

½ glass of white wine (Prosecco)

qb of vegetable broth

qb of fine salt

Preparation

Clean the fruit carefully, removing the peel.

Blend them into a puree and remove the seeds.

Pour the oil into the bottom of a saucepan and add the cleaned and finely chopped shallot.

Let it brown over high heat and then add the Carnaroli rice.

Toast the rice over medium heat, stirring constantly.

Blend with half a glass of wine.

As soon as it has evaporated, add the prickly pear puree and mix.

Bring the salted vegetable stock to the boil and gradually pour it over the rice, waiting for it to be absorbed each time.

Once cooked, add salt to taste and stir the prickly pear risotto with a knob of butter.

Serve and season to taste with grated Parmigiano Reggiano DOP

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
• Prickly Pear: Possible Individual Cases of Allergy
• Parmigiano Reggiano DOP: Milk Allergens
• White wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients

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