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(Yellow Rice with Peppers)
- 30 gr butter
- 2 T. Cassini extra virgin olive oil
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1 small green pepper, cleaned, white membrane removed and cut into thin strips
- 1 small red pepper, cleaned, white membrane removed and cut into thin strips
- 350 gr Principato di Lucedio Arborio rice
- Salt and Pepper to taste
- ½ glass dry white wine
- 1 pinch saffron
- Chicken stock, kept simmering
- 1 T Rustichella black olives, pitted and cut into strips
- 1 bunch parsley, cleaned, stems removed and chopped
- 4 basil leaves, chopped
- 30 gr. Parmigiano-Reggiano
Heat butter and olive oil in large sauté pan. Add onions and garlic. Slowly cook under medium heat until lightly caramelized. Add peppers and sauté for a few minutes until they are slightly soft. Add a pinch of salt, pepper and the rice. Toss all the ingredients together. Add the white wine. As soon as the wine has evaporated, start adding the warm stock a ladle at a time, stirring often. When the stock is absorbed, add another ladle and keep stirring. Continue this process until the rice is cooked, around 20 minutes. During the last 5 minutes of cooking, add the saffron, which has been melted in a ½ cup of stock. Then add the black olives and fresh herbs. Stir in the Parmigiano-Reggiano and serve at once.
Serves 4
Rosetta Clara Cavalli d'Olivola, owner Principato di Lucedio
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