Riso alla Leonfortese (Sicilian rice with broad beans)

13/05/2013 - The agricultural company Agrirape has revived the Sicilian rice through an agricultural experiment after about a century of oblivion. In the past, rice was grown in many parts of Sicily. However, between the 17th and 18th Century the rice cultivation almost disappeared for several reasons. But today the Sicilian rice was born again. It is used for risotto or the famous arancini (stuffed rice balls).
The Sicilian rice will soon be available at OIP.

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 300 g of rice Sicilian "Agrirape"
- 150 g broad beans from Leonforte "Agrirape"
- 100 g Piacentinu Ennese from Leonforte "Caseificio Cavalcatore"
- 0.2 g of saffron from San Gimignano DOP "Il Vecchio Maneggio"
- 2 tsp organic vegetable broth "Well"
- organic Extra Virgin olive Oil "Podere Spazzavento"
- 1/2 onion
- 1/2 glass of white wine
- salt from Trapani

Soak the broad beans for about 12 hours. Prepare a broth from 1 liter of water and 2 tsp bouillon cubes. Put 1/2 cup aside and soak the saffron in it for 30 minutes.

Finely chop the onion and fry in a pan with some olive oil. Add the broad beans and simmer on low heat for another 10 minutes.

Add to Sicilian rice and deglaze with white wine. Add the broth slowly. Always wait until the liquid has been absorbed by the rice before adding another ladle of broth. Cook, stirring constantly. After 10 minutes, add the cup of saffron broth.

At the end of the cooking time, add salt to taste. Add the grated Piacentu Ennese and let it rest for about 1 minute before serving.

Recommended wine: Vernaccia San Gimignano "Cappella Sant'Andrea"