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One plate dish   |
Winter |
90min. |
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| Ingredients |
| Rice |
350g |
| Onion |
２n. |
| Peas |
100g |
| Saffron |
1 tea spoon |
| White wine (dry) |
1/2 cup |
| Broth |
1 l |
| Sausage |
50g |
| Champignon mushrooms |
200g |
| Tomato sauce |
1 spoon |
| Olive oil |
2 spoons |
| Butter |
50g |
| Minced parsley |
2 spoons |
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| How to cook |
| Mince one of the onion and the
sausage, then fly lightly in the olive
oil. Add the mushrooms, parsley, tomato sauce,
a spoon of broth and cook for about 30 minutes.
Meantime, mince another onion then fly
lightly with the peas, add lttle broth and cook
a low heat for about 10 minutes. Add the rice,
wine and evaporate the liquid, pour the
broth that saffron diluted little by little
and cook until the rice become "aldente".
Staff the rice in a butterd mold( for ring
cake) then bake in a low heat for 30 minutes,
take it out from the mold then pour the sauce
in the center of the rice cake, then dust with
minced parsley. |
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