Risotto con riso Arborio calabrese di Sibari cucinato all'Indiana

Indian Rice

Boil the rice in plenty of salted water and remove it when it is still quite al dente. Drain it, place it in a towel and dry it in a slow oven for 10 minutes. Season it with the following curry sauce: fry the onion in butter and herb lard, add the diced Parma ham and chopped meat. Let it brown, then add a tablespoon of curry, some spices, a ladle of broth and a glass of cream. Let it cook for half an hour, then remove from the heat, add an egg and mix well before serving.

Ingredients 800 grams of Carnarolirice from Sibari

30 grams of lard with herbs

100 grams of Parma ham

1 tablespoon of curry

1 glass of cream

30 grams of butter

half a Tropea onion

300 grams of minced meat


1 egg

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