Source: latavolaallegra.blogspot.com

Presentation

A rich and appetizing risotto made with rice, smoked bacon, Tropea red onion, stracchino, red wine, extra virgin olive oil, vegetable broth, salt and pepper.

Ingredients

Serves 2

190 g of risotto rice

100 g of smoked bacon

1/2 red onion from Tropea

80 g of stracchino cheese

30 ml red wine

3 tablespoons of extra virgin olive oil

Vegetable broth to taste

Salt to taste

Pepper to taste

Parsley to decorate

Preparation

Finely chop the onion

Transfer it to a high-sided pot

Add the oil and turn on the heat over medium heat

Sauté the onion

Add the rice and toast it, stirring occasionally

Add the diced bacon

Stir and deglaze with the red wine

Let the alcohol evaporate and add 4-5 ladles of hot broth

Cook the risotto over medium heat for 12-13 minutes, stirring occasionally

If necessary, add more hot broth

Add the chopped stracchino cheese and stir vigorously

Remove the pot from the heat and distribute on plates

Decorate with chopped parsley.

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
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Stracchino: milk allergens
• Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Pepper: possible cross-reactivity in case of intolerance to spices
• Parsley: possible cross-reaction in case of birch allergy. Artemisia and Composite

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 rcommended in case of diarrhea
• Product to be prepared under strict hygienic conditions