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. SautÃƒÂ© 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.
Regional recipe from Emilia-Romagna