Source: petitchef.it

Presentation

A tasty first course based on rice, citron and pistachios, also prepared with shallots, vegetable broth, butter and Parmigiano Reggiano.

Ingredients

250 g of Carnaroli rice

the peel of a quarter of a cedar

40 g of pistachios

2 tablespoons of pistachio pesto

1 shallot

vegetable broth

1 tablespoon of Parmigiano Reggiano

1 knob of butter

Preparation

Grate the skin of the citron

Finely chop the pistachios previously toasted a little.

Toast the rice in a non-stick pan for about five minutes.

Slowly pour in the broth.

Halfway through cooking the rice, add the finely chopped shallot, a tablespoon of cedar juice and half of the grated citron.

At the end of cooking, pour in the remaining peel

Turn off the heat and stir in the Parmigiano Reggiano and butter.

Decorate with the pistachio powder and pesto.

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
• Cedar: possible individual intolerance; Possible cross-reaction in case of grass pollen allergy
• Pistachios: included among the allergens in EU Regulation 1169/2011
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Parmigiano Reggiano: 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