Ingredients for 4 people:
100 gr. shredded horse meat
300 gr. of rice
100 gr. of butter
1 liter of broth
½ cup dry white wine
Cooking cream
pepper
100 gr. Parmigiano Reggiano
Preparation:
Melt over low heat 4 tablespoons of butter and when melted, add the shredded horse meat, leaving them fry for a few moments.
Add the rice and turning forever, well let them absorb the butter.
At this point, increase the heat and pour the rice first with the wine, that let it evaporate, and then with two ladles of hot broth; Always mix and, when this is almost absorbed Add additional two scoops.
This operation will be repeated 3 or 4 times.
After 15 minutes, you have to taste the rice very often to make sure it does not overcook.
If the beans are still hard, add half a ladle of broth to voltra and let finish cooking.
Remember to always turn!
Once cooked, remove from heat, add the cream kitchen a bit ‘thick, pepper and parmesan cheese and mix well.
Before serving, let stand for 5 minutes so it can whisk.