ingredients for 4 persons
|320 g Grandi Riso wholegrain Felix rice|
|300 g butternut squash flesh (net weight after cleaning and preparing)|
|300 g pioppini mushrooms|
|8 think slices of speck cured ham|
|1 clove of garlic|
|A good sprig of sage|
|250 ml peanut oil|
|Extra virgin olive oil|
|Salt and pepper|
1 Boil the rice, cut the squash into small pieces of 1.5 cm. Clean the mushrooms, wash them quickly and drain well. Chop the speck roughly.
2 Heat 2 spoonfuls of oil in a wide anti-stick frying pan, add the speck and sautО for 2 minutes until crispy and keep it to one side. In the same pan heat 4 spoonfuls of oil with a crushed clove of garlic and 2 sage leaves, after 1 minute add the squash and toss on a high heat for 6-8 minutes. Add the mushrooms, season with salt and pepper and cook for a further 3-4 minutes until the squash is tender and the mushrooms are soft.
Remove the garlic.
3 Fry the remaining sage leaves and dry them off using kitchen towel.
4 Strain the rice leaving it with a little juice and transfer directly to the pan with the vegetables. Add 2
spoonfuls of oil and toss with the vegetables and speck for 2 minutes.
Sprinkle the rice with the fried sage leaves and a generous sprinkling of ground pepper and serve.