Rice Bomb

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
80 min

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Toscana

Tags

Medium, In the oven/Baked, Anniversary, Gift foods, Impress guests, First course, 20 minutes, 60 minutes, Toscana, More than 1 hour, Ground veal , Rice

Ingredients for 4 people

2 1/2 cups rice
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 small onion
chopped
1/2 pound lean veal
1/8 pound veal sweetbread
1/8 pound fresh pork sausage
1 small stalk celery
1 small carrot
chopped
1 pinch cinnamon powder
1 1/4 cup tomatoes
peeled
juiced and seeded
2 ladlefuls beef stock
1/2 lemon
2 eggs
3/4 cup grated Parmigiano Reggiano cheese
4 capers
chopped
1/2 cup dry breadcrumbs

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Ingredients

Preparation 60 minutes preparation + 20 minutes cooking

Cook the rice in salted boiling water for half the cooking time indicated on the package. Drain and let cool.

Put the extra virgin olive oil and half the butter in a pan over medium heat. When the butter has melted, add the washed and finely chopped onion and cook until the onion begins to brown.

Add the veal, sausage and sweetbread diced in cubes approximately one-half inch on a side, the celery stalk and the peeled and chopped carrot.

Cook until the meat is browned on all sides, then add a pinch of cinnamon and the peeled, juiced and seeded tomatoes. Add two ladlefuls of hot beef stock and cook for 40 minutes over low heat.

Put the cooled rice in a large bowl and add the lemon juice, whole eggs, grated Parmesan cheese, chopped capers and half the pan juices and mix thoroughly.