Arlecchino rice

  • Difficulty


  • 300 g Riso Arborio
  • 100 g shelled spring peas
  • 1 l broth
  • ½ glass dry white wine
  • 300 g lettuce
  • 80 g Butter
  • 3 tbsp grated Parmesan cheese
  • 150 g French beans
  • 80 g slice cooked ham
  • 1 shallot
  • 4 tbsp cream
  • 1 small bunch basil
  • ½ onion
  • 300 g spinach
  • 1 dl beef gravy
  • salt and pepper
Riso Arborio


Top and tail the French beans and remove the filaments, clean and remove the roots from the leek, trim the courgettes, peel the carrot, the onion and the garlic and wash all these vegetables.Peel the onion and the shallot, dry with a tea towel and chop them finely separately; wash and dry the basil and chop it coarsely.Clean the lettuce and the spinach removing the outside leaves, wash them in cold water and cut in strips. Dice the ham and set aside.Place 20 g of butter in a saucepan, with the chopped onion and fry until soft but not golden; add the peas and the French beans, brown them briefly then add the rice.Brown slightly, pour the white wine and let it evaporate over a high heat. Add the boiling broth a bit at a time and let it simmer for 15-18 minutes, stirring from time to time.In the meanwhile put 20g of butter in another pan with the shallot and fry until soft but not golden, then add the strips of lettuce and spinach.Brown for 2-3 minutes, season with salt and pepper and cook for 5-6 minutes over a medium heat.Just before removing the pan from the heat add the basil.Pour this mixture in a food processor and blast until smooth, then put it into the pan, add the cream, place on the heat and reduce the sauce.Remove the rice from the heat when still soft and al dente; add the remaining bits of butter, the parmesan, the ham cubes and blend them well.Arrange the lettuce and the spinach on the bottom of the serving dish, place the rice in the middle and the wormed gravy aside.