Per la preparazione del riso croccante:
In una casseruola rosolare dolcemente in 60 g di burro 1 cipolla sbucciata e tritata finemente, proseguire la cottura per 10 minuti.
Nel frattempo versare 300 g di riso basmati in un colino e sciacquarlo sotto un getto d’acqua fredda bollente, in modo che l’amido venga eliminato. Unire alle cipolle 2 chiodi di garofano, 1 rametto di timo al limone e 1 stecca di cannella. Lasciar insaporire, unire 1 bustina di zafferano, il riso e 8 dl di brodo vegetale caldo. Coprire e cuocere per 20 minuti fino a quando il liquido risulterà completamente evaporato. Insaporire con sale e pepe.
Ungere leggermente degli stampini monodose di alluminio con dell’olio extravergine d’oliva, riempirli con il riso basmati e passarli in forno preriscaldato a 230° fino quando la superficie risulterà dorata.
Riso croccante
RSI Food 09.02.2012, 09:45
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