Source: buttalapasta.it

Presentation

Dry first course based on Superfino risotto rice, chopped shallot, basil, parmigiano, salt, pepper, broth, butter, broad beans, dry wine.

Ingredients

(For 4 people)

300 g of Superfine rice

1 shallot, chopped

basil leaves to taste

50 g of parmigiano cheese

salt and pepper to taste

1 L of broth

60 g of butter

200 g of shelled broad beans

butter to taste

1 glass of dry white wine

Preparation

Boil the broad beans in cold unsalted water for about 1 minute.

Let them cool and remove the skin.

Chop the shallot and sauté it in a saucepan with a little butter.

Add the rice and toast it for a few minutes.

Blend with half a glass of dry white wine.

Add half of the broth to the rice and cook for about 10 minutes.

Add more broth as the rice requires it and cook.

When there is one minute left, add the broad beans and finish cooking the rice.

Turn off the heat, add the chopped basil and stir in the butter and parmigiano.

Adjust with salt and pepper if necessary

Serve.

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
• Basil: possible cross-reaction in case of allergy to pellitory or spices
• Parmigiano Reggiano: Milk Allergens
• Pepper: possible cross-reactivity in case of spice intolerance
• Broth: check the composition to verify the absence of celery or other allergenic ingredients
• Broad beans: possible allergens in predisposed subjects
• Wine: presence of sulphites listed among allergens in Community Regulation 1169/2011

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