Ingredients
Serves 4280g rice (Carnaroli type)
2 small shallots, finely chopped
150g Parmesan
200g potatoes
1 stem of rosemary
½ bay leaf
2 cups beef consommé
1 thin slice of lard
Nutmeg
Extra Virgin olive oil
Salt and pepper
Method
Brown the shallots in a saucepan with 4 tablespoons of olive oil, then add the lard, the rosemary and the bay leaf.
Chop the potatoes into small cubes and brown until crisp and golden. Once golden add the raw rice. Once slightly browned add half a cup of beef consommé.
Let it simmer whilst continually adding bit by bit the beef consommé until evaporated.
Salt to taste.
When the rice is cooked, move the saucepan aside, remove the rosemary and whisk with the grated parmesan, a sprinkle of nutmeg, a pinch of pepper, 2 teaspoons of olive oil and then stir.
Once served, decorate the dish with a drizzle of olive oil and serve immediately.
Buon Appetito!