Ingredients FOR THE SAUCE

• water
• 15 g rice starch
• salt
• saffron

Ingredients FOR THE CRUST

• water
• saffron
• 35 g seed oil
• 25 g rice starch
• 2 g salt

Ingredients FOR RICE

• 280 g Carnaroli rice
• 50 g butter
• 50 g grated parmesan
• salt
• White wine vinegar

For the sauce
Bring 200 g of water to a boil, thicken with 15 g of rice starch diluted in 20 g of water and salt. Remove from heat and add 0.20 g of saffron in stigmas (about thirty stigmas). Cover with cling film and leave to infuse for 30 minutes.

For the crust
Bring 225 g of water to a boil with 0.1 g of saffron (about fifteen stigmas), then add 35 g of seed oil and 25 g of rice starch. Blend and add 2 g of salt. In a very hot pan, pour a little of the mixture (like for a crepe) and cook it over high heat until a wafer is formed. Place to dry on kitchen paper.

For the rice
In a saucepan, toast 280 g of Carnaroli rice, sprinkle with boiling water and cook for 13-14 minutes. Remove from the heat and stir in 50 g of butter and 50 g of grated parmesan, season with salt and flavor with 1 teaspoon of white wine vinegar.

For finishing
Arrange the sauce in the center of the plates with the rice on the side and the saffron crust.

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