Rice alla Genovese

Posted by pierluca minniti on

Fry half a Tropea IGP onion in butter in a saucepan and when it is golden brown add the sausage cut into pieces, a little dried porcini mushrooms, a spoonful of shelled fresh peas and a chopped artichoke, then wet with reduced meat stock and let it cook slowly. In the meantime, cook the Arborio di Sibari rice in water for five minutes, drain it and pour it into the sauce you are preparing, leaving it to cook until you have obtained the density of a minestrone. Add plenty of grated Parmesan cheese, adjust salt, give it a stir and pour it into a baking dish that will pass in the oven until it will be formed on the surface a golden crust.

ingredients:

600 grams of riso

1 onion

30 grams of butter

250 grams of sausage

mushrooms dried porcini mushrooms

fresh peas peeled

oil extra virgin olive oil

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