Rice à la Riccardo
Preparing:
Cut the meat into thiny pieces, macerate for about half an hour in the Grappa.Soften the thinly sliced onion in the butter with laurel.
Add the meat to the sliced onion.
Add the white wine, evaporate it and add another Grappa, and evaporate again.
Add the rice, cover with beef broth, cook a few minutes.
Add the cream and cook for half an hour and if necessary, add more broth. When cooked, sprinkle with Parmesan cheese.
Before serving, add the diced fontina.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
400 g Rice
400 g lean veal
1 small onion
2 bay leaves
Half a glass of dry white wine
Half a glass of aged Grappa
50 g butter
50 g grated Parmesan cheese
50 g Fontina
1 glass single cream
Broth q.s. - Author:
- Francesco Persico, Ristorante Primo Piano - Genova
- Typology:
- First Courses
- Preparation time:
- About 30 minutes
- Notes:
