for 4 persons
360 g Venere rice
120 g Granny Smith Val Venosta apples
40 g low-fat bacon
30 g grated Parmigiano Reggiano
20 g chopped hazelnuts
20 g white wine
10 g extra virgin olive oil
2 g iodized salt
Food ingredients/allergens
Milk and milk products
Nuts: hazelnuts
Contains pork
Cut the bacon and the apples with the skin and brown them in a non-stick pan greased with extra virgin olive oil. Add the rice, salt and deglaze with white wine. Cook by adding water.
When cooked, season with grated Parmesan cheese. Fill the rice into muffin molds and garnish with apple peel and crumbled hazelnuts before serving.
