List of Ingredients
- 2 1/2 CUPS of whole wheat Carnaroli rice
- 1/2 CUP of sugar
- 1/3 CUP of unsalted butter
- 2 OZ. of Grana Padano cheese, grated
- 1 of citron
- rice flour
- capers, rinsed
- zest of 1/2 lemon
- 30 of sage leaves
- 1 TBSP. of white wine vinegar
Method
Peel the citron and juice 1/2 of it. Boil the peel for a few minutes. Melt the sugar over low heat with 2/3 cup water and citron juice and add the citron rind to it. Remove from the heat after 1 minute. Let cool, then cut the rind into strips.
Bring a large pot of water to a boil. Toast the rice in a dry saucepan for a few minutes; add 1 ladle of boiling water. Cook for 40-45 minutes, adding boiling water in 1/2 cup increments until al dente.
Meanwhile, heat the peanut oil to 350°F; flour 30 sage leaves with rice flour and fry for a few seconds. Drain and place on paper towels to dry. Lightly salt when ready to use.
Stir the butter, Grana Padano cheese and 1 Tbsp. vinegar into the rice. Season with salt. Add the lemon zest and a drizzle of extra-virgin olive oil. Serve, finishing each dish with some capers, citron peel and fried sage.