Rice in spire
Instructions
In a saucepan melt 50 g butter gently and saucepan, onions, trimmed and finely chopped, moderate heat for 3-4 minutes.
Add the rice, let it stand for a few minutes, stirring with a wooden spoon, then add a couple of ladles of hot broth, salt necessary, a ground pepper and a rub of nutmeg.
Cook the rice is al dente, moderate heat, adding a little at a time, the rest of the boiling broth.
At the end, add the rice the grated Parmesan, the rest of the butter (a bit) and the egg yolks, then transfer the mixture into a mold by buttered tall and press it down well.
Private artichokes of the toughest outer leaves and cut them in half to remove the plugs, then wash them under running water and boil them in a pot with boiling salted water and acidulated with lemon juice, for 15 minutes.
At this point, put the rice on a serving dish, heat resistant and placed on the surface of the dome the artichokes, placing them at regular distances from one another.
Distributed on the artichoke sauce and finely chopped ham and cook in the oven at 180 degrees for 10-15 minutes.
Ingredients and dosing for 6 persons
- 300 g of rice
- 6 artichokes
- 1 onion
- 150 cl of broth
- 2 egg yolks
- 1 lemon
- 1 cup of bechamel
- 80 g of ham
- Salt
- Pepper
- 1 rub of nutmeg
- 100 g of butter
- 4 tablespoons of grated parmesan cheese