| MONTH'S RECIPE |
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Toasted rice
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| Preparation |
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| INGREDIENTS: |
| Ingredients for four people: • 300 grams of Carnaroli rice
• 1 litre of vegetal broth
• 4 doses of saffron
• ¼ of dry white wine
• a table spoon of oil
• ¼ of minced onion
• 100 grams of Parmesan cheese
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Stir-fry onion in 10 grams of butter in a casserole. Add rice, saffron and white wine mixing quickly. Roast for a minute and add boiling broth a little at a time, as soon as rice dries. After cooking for exactly nine minutes, put out the fire and add the remaining butter and cheese. Spread the rice on a cold surface (marble, for example) to prevent it from cooking any longer and, as soon as it becomes warm, husk it with your hands. Divide the rice in four portions (about five spoons) and let it cook in a pan with the diameter of 15 cmt., where you have already melted a knob of butter.
It is important that rice, with the help of a pan, is well crushed and reaches the same thickness, so that each grain cooks equally. Cook for three minutes and with the help of a plate turn it, then cook it for other three minutes. To avoid rice being stuck to the pan before using it you should pour a little oil in it, some kitchen salt, then clean it with a dry cloth. This procedure is necessary only if you use an iron pan; if you choose an anti-sticking pan, you just put some oil.
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THE
OTHER RESTAURANT
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