Riso Originario 300 g
300g Rice (Originario Variety)
200g potatoes, 200g carrots,
200g celery, 100g cabbage
100g spinach
70g dried borlotti beans to leave to soak, 70g onion,
20g butter,1 Duck
Olive oil
Salt and pepper
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Boil
the borlotti beans for 20 minutes. Boil the rice and strain.
De-bone the duck and dice the meat. To make a stock with the
duck carcass; boil it in 2.5Ml water with 50g celery, 50g carrots,
40g onion, pepper and laurel leaves.
Chop up the remaining onion, celery and carrots and cook in
a pot with the oil and butter. Strain the stock and add it to
the pot with the diced meat, chopped potatoes, spinach and cabbage.
Add the drained beans and cook for 50 minutes. Finally add the
rice and season to taste. |
