Riso con verdure e parmigiano


300 g wild rice
50 g courgettes
25 g shallots
200 g ripe tomatoes
10 g pine nuts
100 g champignon mushrooms
some tender baby onions
250 g milk cream
50 g mustard grains
50 g butter
100 g Parmigiano-Reggiano cheese
salt and pepper

How to make the Riso con verdure e parmigiano:

Boil the wild rice in salted water for about 40 minutes. Sauté the vegetables in butter and a pinch of salt and pepper. Drain the rice and pour it into the frying pan with the vegetables and add the pine nuts.
Prepare a sauce by slowly heating the milk cream, the mustard grains and the freshly grated Parmigiano-Reggiano cheese. Salt and pepper.
Arrange the rice on a platter and accompany with the sauce.

Serves 4

Regional recipe from Emilia-Romagna

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