Source: blog.giallozafferano.it

Presentation

A tasty first course based on rice, sausage, vegetable broth, extra virgin olive oil, onion or shallot, butter and parmigiano

Ingredients

230 g Carnaroli rice

4 sausages

qb of boiling vegetable broth

3 tablespoons extra virgin olive oil

½ shallot or onion

qb of butter

qb of grated parmigiano cheese

Preparation

Prepare the vegetable broth.

In a pan, put the oil, the chopped shallot and brown it lightly

Add the sausages cut into small pieces and let them cook for a few minutes. Add the rice and let it toast while continuing to stir.

Add a couple of ladles of boiling broth and continue cooking, stirring and adding the broth as it is absorbed.

At the end of cooking, add a knob of butter and a couple of tablespoons of grated parmigiano, mixing everything together.

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
• Vegetable broth: check the composition to verify the absence of celery or other allergenic ingredients
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• 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 if 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