Choose the raw material carefully, put some simple precautions into practice and you will have a white rice creamed like a risotto and delicately aromatic
Ingredients
- 200 g Rice from the Po Delta Igp Carnaroli
- 7 g extra virgin olive oil
- 2 g tarragon
- 4 g salt
- 3 g white wine vinegar
Bring boil 800 g of water with about 1 teaspoon of salt, 2 teaspoons of oil, a splash of vinegar and a few tarragon leaves.
When it boils, add the rice and boil it, keeping the water boiling high for about 14 minutes, stirring only occasionally.
Switch off the fire and let it rest to absorb the remaining liquid.
Serve the rice hot: it will have a soft and creamy texture and a delicate and particular aroma thanks to the tarragon, which you can also use as a garnish.
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