"Antica Via Romea" Rice


Rice 500 g

pork loin 300 g

sausage 300 g

cranberries 150g



grana padano


dry white wine

olive oil

salt and pepper



Reduce the pork flesh into tiny morsels; crumble the sausage and then soaking it all in a veil of hot oil, flavored with a sprig of sage. Sliced ​​icing a small onion, soffriggetela in a little oil, add the rice and toast over high heat, sfumatelo with a drop of wine and cook, stirring often, adding the hot broth (about 1,200 liters) little by little . After 15 ‘, add blueberries, sausage gravy, salt and pepper; stir in grated cheese and serve immediately.

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