Rice egg

RICE EGG A2029 6 PEOPLE INGREDIENTS 360 g of rice parboiled rice, Zucchini, 2 2 carrots, leek, a nut of broth, half a glass of white wine, 30 g butter, 30 g of grated Parmesan cheese, for garnish: 4 large carrots, 2 leeks, 2 large Zucchini CASE Clean and rinse the carrots, leeks and Zucchini that will be used for decoration.

With a short and very sharp knife, ragliate carrots into strips lengthwise, then always lengthwise into strips.

Slice the leek, cut open again in half the time.

Remove the leaves, so you get the long ribbons.

Wash and slice the zucchini slices.

In a pot of boiling water, dip for a minute the leek, then those of carrot, then the slices of courgette and carrot, all for a couple of minutes.

Check them out with the laundry and time spoon in a bowl of cold water and put them to dry on a clean cloth.

Wash and cut into julienne leeks and carrots for the risotto.

Prepared half a litre of broth with a nut and keep it hot.

In a large nonstick saucepan, melt half of the butter with vegetables.

When the leeks will be transparent, throw rice.

Mix and let it toast raising the flame.

Wet the rice with white wine, leave to evaporate, add salt, joining hands as you absorb the broth.

Withdrawn the rice al dente, add the parmesan and season with pepper.

Brush with butter the inside half egg mould.

Fill it with the rice making it adhere to the walls by pressing lightly with your fingers.

Press the surface of the rice with the Palm of your hand and beat 2/3 times the form on the table to elimonare ie d air voids.

Let cool for half an hour the rice, then turn the chicken on a serving dish.

Decorate as pictured, with vegetable ribbons and forming the border with Zucchini and carrot slices.

Formed a staple carefully knotting ribbons of leeks.

Cover with silver paper and passed in the oven for 10 minutes.