Source: cucchiaio.it

Presentation

A first course based on rice and figs, with onion, white wine, butter, extra virgin olive oil, vegetable broth and salt.

Ingredients

14 ripe black figs

320 g of Arborio rice

10 g of white onion

50 ml of white wine

60 g of butter

1 tablespoon extra virgin olive oil

vegetable broth

salt

Preparation

Clean the onion, chop it finely and brown it in butter and oil.

When the onion is wilted add the rice and toast for a few minutes. Pour the white wine and let it evaporate.

Cut the figs into four parts and add half of them to the rice

Add a ladle of broth and continue cooking, pouring it in little by little.

About halfway through cooking, add the remaining figs to the risotto.

Stir in 10 g of butter and add salt if necessary.

Serve garnishing each plate with a fig cut into a flower or sliced.

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
• Figs: Possible Individual Cases of Allergy
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• White wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients

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
• Not recommended in case of Diarrhea