Millefeuille of rice

01676 MILLEFEUILLE of RICE INGREDIENTS for 4 people: an onion, 300 g of rice, a packet of Saffron, 100 g ham, 100 g sliced fontina into slices, black olives patè, a glass of white wine, half a litre of broth, oil, salt Peel and finely chop the onion, place in a saucepan and sauté in a little oil.

When is slightly Golden, add the rice, stir and let it toast to lively fire stirring constantly until it becomes transparent.

Pour the wine and let it evaporate, then pour a little broth and continue cooking, stirring constantly and adding more broth as needed.

Half-cooked rice, add salt, add the sachet of Saffron dissolved in warm water and finish cooking.

Preheat oven to 180° a square Pan Lined with parchment paper, roll out the bottom a rice State, spread the ham and spread it with the pat of olives.

Cover with slices of fontina cheese and finished with another layer of rice.

Bake for 10 minutes and serve immediately.