Source: granapadano.it

Presentation

A substantial first course made with rice, borlotti beans, butter, speck, tomato, Grana Padano, onion, red wine, meat broth, extra virgin olive oil , salt, and parsley.

Ingredients

For 4 people

300 g of rice,

300 g of dried borlotti beans,

30 g of butter,

50 g of speck,

200 g of tomato pulp,

70 g of grated Grana Padano,

1/2 onion,

1/2 glass of red wine,

meat broth,

2 tablespoons of extra virgin olive oil,

parsley

Salt.

Preparation

Soak the beans in cold water for about 12 hours

Boil them in cold salted water.

In a saucepan with oil, gently brown the chopped onion and speck. Add the rice and, stirring, let it toast for a few seconds.

Add the tomato pulp

Mix, add salt and cook for 10 minutes

Add the boiled beans.

Mix and let it flavour for a few minutes

Moisten with wine and cook, adding boiling broth from time to time. Remove the risotto and stir in the Grana Padano.

Flavour with chopped parsley.

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
• Borlotti Beans: Possible Cross-Reaction in Case of Allergy to Parietaria
• Tomatoes: possible cross-reaction in case of sensitivity to grasses
• Grana Padano: Milk Allergens
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Red wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Parsley: possible cross-reaction in case of allergy to Birch. Artemisia and Compositae

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