|
difficulty |
|
preparation time 20 MIN |
|
cooking time 45 MIN |
|
for this recipe we recommend Felix Integrale 
|
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 |
preparation
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.
