Rice, peas and Parmesan cheese D.O.P.

Recipe ingredients:

(for 4 people)

Rice cream with Parmesan cheese d.o.p.
320 g of Vialone Nano rice
White wine q.b.
1.2 l of vegetable broth
60 g of butter 
Salt to taste
40 g of grated Parmesan cheese d.o.p.

Peas sauce
300 g of shelled fresh peas
200 g of extra virgin olive oil

Fondue of Parmesan cheese d.o.p.
50 g of fresh cream
200 g of grated Parmesan cheese d.o.p.

Crispy rice with saffron
10 g of Vialone Nano rice
3 g of saffron stigmas
100 g of Vegetable broth

Preparation:

Rice cream with Parmesan cheese d.o.p.
Toast the rice in a saucepan, sprinkle with white wine and cook by adding boiling vegetable broth, after that stir in butter and some Parmesan cheese, season to taste and blend with an immersion blender until creamy

Peas sauce
Soak the peas first for a few minutes in boiling salted water, then into ice water, then drain and mix with a drizzle of extra virgin olive oil, resulting smooth and shiny, and sift and keep aside.

Fondue of Parmesan cheese d.o.p.
Melt in a water bath fresh cream and Parmesan cheese, then filter through a fine mesh sieve and keep warm.

Crispy rice with saffron
Cook 10 g of rice in a saucepan with the vegetable broth and saffron, then make it crispy in a pan with a drizzle of oil.

Presentation:

Place in finger food glasses first a basis of rice cream with Parmesan cheese, then a layer of peas sauce then a layer of Parmesan cheese fondue, then garnish with a few grains of crispy saffron rice.