The Product
    Dairies
      The consortium
        Recipes and more
          Communication
            English
              



             Home > Recipes > "Bomba di riso" or rice bomb 
            "Bomba di riso" or rice bomb

            "Bomba di riso" or rice bomb

            course
            CoursePasta&Rice
            time2
            TimeA couple of hours
            Ingredients

            Serves 6

            Ingredients for the rice:

            line

            1 kg carnaroli rice

            line

            300 g grated parmigiano reggiano

            line

            150 g breadcrumbs

            line

            6 eggs

            line

            1 vegetable stock cube

            Ingredients for the sauce:

            line

            400 g veal (cut suitable for meat sauce, not too fatty)

            line

            300 g loin or shoulder of pork

            line

            200 g beef (in a thin slice)

            line

            2 sausages

            line

            1 breast or 1 thigh or ¼ boiling chicken

            line

            2 celery stalks

            line

            2 carrots

            line

            1 shallot

            line

            20 g dried porcini mushrooms

            line

            30 g butter

            line

            tomato paste, to taste

            line

            1 stock cube

            line

            1 drop of extra virgin olive oil

            line

            1 glass of dry white wine

            line

            salt, to taste

            Prepare this recipe with
            24 months maturation
            slice
            Preparation
            1. Prepare the sauce by slicing the shallot thinly and frying lightly in plenty of oil. Add a glass of white wine and the diced meat. Simmer with water. Add salt and if necessary a stock cube, if the meat is not flavoursome enough. Once the meat has absorbed water and wine, add the carrots and celery chopped using the mixer beforehand. Add the tomato paste. Leave to cook over a gentle heat for 2/3 hours. Towards the end of the cooking, soak 20g of dried porcini mushrooms, squeeze out and add them to the sauce. Add the butter after turning off the heat, then stir.

            2. Bring a pan of water to the boil and add a stock cube. When it reaches the boil, add the rice then cook ensuring it is drained whilst it still has some "bite".

            3. In the meantime spread oil inside a pan suitable for using in the oven and cover the entire inside surface with plenty of breadcrumbs.

            4. Prepare the “tridura” mixture by beating the whole eggs with the Parmigiano Reggiano and a pinch of salt. Add a little grated nutmeg and stir.

            5. Pour the liquid part of the sauce into a bowl. Drain the rice (retaining the water used for cooking it) and add to the bowl. Mix well and if necessary add a little of the cooking water, so that the resulting mixture is reasonably runny. Add the "tridura" mixture. Add the Parmigiano Reggiano. Taste the mixture and if necessary increase the amount of cheese to add flavour.

            6. Fill half the pan previously prepared with the breadcrumbs, leaving a well in the middle (the rice must cover the bottom and sides with a thick layer). Place the sauce in the middle. Cover with the remaining rice. Sprinkle plenty of Parmigiano Reggiano and breadcrumbs on the surface.

            7. Bake at 180-200°C for around 40-60 minutes.

            Complete your menu
            maturation
            Background image
            maturation
            Background image
            maturation
            Background image