Source: mangiaredadio.it

Presentation

A very special first course based on pear rice, shallots, white wine, mugwort, vegetable broth, Parmigiano Reggiano, pecorino cheese, coffee powder, butter and salt

Ingredients

(for 4 people)

For the broth:

2 celery stalks

1 carrot

1 white onion

1 leek

1 tablespoon of organic mugwort leaves

2 juniper berries

2 allspice berries

for the risotto

1 shallot

1/2 glass of white wine

8 fistfuls of Carnaroli rice

1 tablespoon of mugwort wool

2 Williams pears

50 g of Parmigiano Reggiano

50 g of pecorino romano cheese

salt to taste

butter for creaming

Coffee powder

Preparation

Prepare the broth

Wash a pear, slice it without removing the skin and place it in a baking dish

Let it dry at 180° in a convection oven for 20 minutes.

Peel the other pear, remove the inside and slice it thinly.

Clean the vegetables and chop them coarsely.

In a large pot, toast them over high heat in a drizzle of oil.

Add a pinch of coarse salt and cover with 3 L of ice and cold water

Add the mugwort and perfumes, placing them in a herb filter

Bring to a boil and cook over medium heat for an hour.

Filter with a gastronomic cloth.

Grate Parmigiano Reggiano and pecorino cheese for creaming.

Finely chop the shallots.

Fry the shallot with a drizzle of oil

Toast the rice in a high-sided pan.

Continue cooking for the indicated time, constantly sprinkling it with the vegetable broth.

Halfway through cooking, add the Artemisia wool.

Continue cooking by adjusting the salt

Remove from heat and stir in the grated cheeses and butter.

While cooking the risotto, prepare the Artemisia decoction, infusing a few leaves in boiling water.

Serve by placing the pear slices on the bottom of the plate and covering with the wave rice.

Finish with coffee powder and dried pears.

Accompany with the decoction of Artemisia.

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
• Celery: included among the allergens in EU Regulation 1169/2011
• Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011
• Artemisia: possible allergen
• Pears: possible cross-reactivity in case of birch allergy
• Parmigiano Reggiano: milk allergens
• Pecorino romano: 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 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