Ingredients for 4 people:
300 g. rice
½ young chicken
celery
1 carrot
1 clove of garlic
½ chives
2 leaves of sage
Rosemary
Parsley
6 spoons of oil
Red pepper
½ glass of red wine
3 spoons of tomato sauce
Stock
Salt
Grated parmesan
Preparation:
Clean and fillet the chicken, cut it into small pieces and brown them over low heat with oil, chopped celery, carrots, garlic, onion, sage, rosemary and parsley. Then add salt and the red pepper. When the meat is brown, sprinkle with wine and as soon as it evaporatesadd the tomato sauce diluted with some water. Cover the pan and cook for ten minutes over low heat. Finally add the rice, previously cleaned. Toast for 5 minutes and then add the stock until the rice is cooked. Before serving add the parmesan cheese.
Rosalia Marchese
Translated by Chiara Nunnari from John Milton Institute
