Source: vittoriaincucina.it

Presentation

First course based on rice, milk thistles, extra virgin olive oil, white wine, shallots, vegetable broth, butter, Parmigiano Reggiano, safflower flowers (saffron) and salt.

Ingredients

240 g of Carnaroli rice

80 g of milk thistles already blanched

extra virgin olive oil

1/2 glass dry white wine

1 shallot

vegetable broth to taste

50 g butter

30 g of Parmigiano Reggiano

Safflower flowers (saffron)

salt

Preparation

Heat a little oil in a pan

Add the finely chopped shallot and sauté

Add the rice, let it toast and deglaze with the wine

Continue cooking by adding the broth a little at a time.

Cut the cardoon into small pieces and add it to the rice.

Continue cooking the rice, adding, if necessary, more vegetable broth. When the risotto is ready, remove from the heat and add the butter and Parmigiano Reggiano

Stir

Serve with a few safflower threads.

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
• Milk thistle: reactivity in case of allergy to Asteraceae
• White wine: presence of sulphites included among the allergens in EU Regulation 1169/2011
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Parmigiano Reggiano: milk allergens
• Safflower (saffron): reactivity in case of allergy to Asteraceae

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
• The hepatoprotective properties of milk thistle (flowering tops and seeds) are recognized