Source: lospicchiodaglio.it

Presentation

A first course based on rice flavored with a tasty Lombard cheese (which can be replaced with another soft one from the area),

Ingredients

60 g of Robiola cheese

1 shallot

1 l vegetable broth

1 tablespoon of extra virgin olive oil

Salt

160 g of rice

100 ml dry white wine

Preparation

Cut the Robiola into 3-4 pieces.

Peel the shallot and chop it very finely.

Heat the broth.

In a soup pot put the oil and the shallot.

Bring the pot to the heat and brown over low heat.

Add a couple of tablespoons of broth, a pinch of salt and continue cooking for 2-3 minutes.

Add the rice and toast it well, stirring constantly, for a minute.

Pour in the wine and let it evaporate over high heat, stirring.

Add 4-5 ladles of boiling broth and set the timer according to the cooking minutes of the type of rice you are using (usually 15-18 minutes).

Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dry out too much

Towards the end of cooking, adjust salt if necessary.

One minute before the end of cooking the rice, add the Robiola, mix thoroughly until it melts, then turn off, put the lid on and let it rest for 3-4 minutes.

Serve immediately.

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
• Robiola: milk allergens
• Vegetable broth: check the composition for celery or other allergenic ingredients
• White wine: presence of sulphites included among the allergens in EU 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 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