Recipe of the week: Genoese Roasted Rice

A recipe for Genoese roasted rice prposes tomato paste to "color" the rice and give it an acidity, or leave it white, only soaked in dry white wine.

Ingredients:

• 10 g dried mushrooms 
• 1 small blonde onion 
• tablespoons extra virgin olive oil 
• 250 g uncooked pork sausage 
• ½ glass dry white wine 
• 2 artichokes 
• 100 g young peas 
• 320 g superfine carnaroli rice 
• 3 tablespoons grated Parmesan 
• 1 l broth 
• salt pepper 
• 30 g butter 
• breadcrumbs 

[Credit Pixabay]

Preparation: 

1. Soak the dried mushrooms in water for about 20 minutes, drain, squeeze and finely chop. 
2. Clean artichokes, cut into thin slices and leave to rest in a bowl with water and lemon. 
3. Heat the broth. 
4. Finely chop the onion and fry in a large saucepan with oil for 5 minutes. Then add the sausage (peeled) in small pieces. Pour the white wine and let it evaporate. 
5. Put the peas, the drained artichokes and the soaked and chopped dried mushrooms in the pan. 
6. Pour 2 soup ladles of hot broth and cook on low heat for 20 minutes. 
7. Boil the rice in plenty of salted water, after about 7 minutes remove from the heat and drain. 
8. Preheat the oven to 180 ° C. Remove the spice from the heat, add the rice, the 3 tablespoons of Parmigiano Reggiano and mix everything. Season with pepper and salt. 
9. Grease a baking dish with oil, pour in the rice, level with a spoon and sprinkle with a ladle of meat stock. Spread some butter flakes on the surface and sprinkle with breadcrumbs. 
10. Bake for 20-25 minutes or until the broth is dry and then for another 5 minutes with the grill to get a nice golden crust. Serve hot or lukewarm.