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Il nostro menu
Le ricette di Pierre
Il quaderno di casa Magnaghi-Zorzoli

Le ricette di Pierre

RISO ALLA VENEZIANA

egingredients 400 g riso
300 g piselli
olio
burro
lardo
cipolline
brodo
prezzemolo
parmigiano grattugiato

Rosolare olio, burro, lardo pestato, cipolline tritate e molto prezzemolo. Aggiungere i piselli scongelati, mescolare e lasciarli cuocere. Diluire con il brodo e versare il riso.

Prima di servire unire alla minestra il parmigiano e un pezzetto di burro. La minestra non deve risultare troppo brodosa.

Provenienza: RAI Televideo 11/04/1992

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