Source: risobaraggia.it

Presentation

A “complex” first course, prepared with a vegetable broth, rice seasoned with acid butter and parmigiano, pesto made with a classic recipe and, for the composition of the dish, burrata stracciatella, San Marzano peeled tomatoes, rice powder,

basil pesto, small basil leaves, drops of extra virgin olive oil.

Ingredients

for 2 people

For the broth:

1 celery stalk

1 carrot

1 white onion

1 small potato

For the rice:

180 grams of S. Andrea di Baraggia DOP

Sour butter (cold)

salt to taste

Parmigiano Reggiano 24-26 months to taste

For the pesto:

25 grams of basil leaves

15 grams of Pecorino Romano

30 grams of Parmigiano Reggiano;

50 milliliters of extra virgin olive oil;

6 grams of pine nuts

coarse salt to taste

For the composition of the dish:

burrata stracciatella to taste

San Marzano peeled tomatoes: to taste

Rice powder to taste

pesto : to taste

small basil leaves: to taste

drops of extra virgin olive oil: to taste

Preparation

For the broth, boil the vegetables for at least 30 minutes.

For the pesto, place the bowl and blender blades in the freezer for at least 15 minutes before starting.

Clean the basil leaves by washing and drying them delicately.

Take the blades from the freezer, add the basil leaves and salt and start blending

Add the pine nuts, parmigiano, pecorino and oil a little at a time.

Pulse the black rice grains in the blender until they become a powder.

Pass everything through a fine mesh sieve.

Heat the saucepan over a high flame and begin to dry toast the rice, sautéing it and loosening it with your fingers until the grains become translucent.

Blend with the vegetable stock (without wine) and continue to moisten with the stock, bringing the heat from high to moderate.

From this moment on, cook for about 14 minutes, keeping the rice al dente.

At the end of cooking, turn off the heat and stir in cold sour butter, parmigiano and 2 tablespoons of stracciatella

Let it rest for 2 minutes with the lid on.

Remove the lid and continue stirring, adding a little more hot broth if necessary.

Serve the risotto, garnishing the plate with 3 peeled tomatoes and 3 tablespoons of stracciatella alternated, small quantities of pesto scattered around, basil leaves, drops of oil and surrounding the edge of the plate with the black rice powder to recreate the burnt effect of the pizza.

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
• Celery: included among the allergens in the Community Regulation 1169/2011
• Carrot: possible individual intolerance
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Parmigiano Reggiano: Milk Allergens
• Basil: possible cross-reaction in case of allergy to pellitory or spices
• Pecorino Romano: Milk Allergens
• Stracciatella : milk allergens
• San Marzano peeled tomatoes: possible cross-reaction in case of sensitivity to grasses

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