Presentation

A special first course based on rice, honey, butter, onion, vegetable broth, parmigiano.

Ingredients

500 g of rice,

150 g of butter,

1 onion,

1l of vegetable broth,

50 g of parmigiano cheese,

100 g of clover honey.

Preparation

Chop the onion

Brown it in half the butter .

Add the rice and mix well

Toast lightly.

Add the necessary broth

Once cooked, remove the risotto from the heat.

Stir in butter, parmigiano and honey.

Serve very 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
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Parmigiano Reggiano: Milk Allergens
• Honey: Possible Reaction in Case of Pollen Allergy

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