Bomba di Riso con Tartufo

Name: Bomba di Riso con Tartufo (Rice Bomb with Truffle)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 150 g butter; 2 large pigeons or 6 large quail, cleaned plain flour, for dusting; 1 onion, finely chopped; 50 ml olive oil; a few sage leaves; 2 tbsp finely chopped parsley; salt and pepper; 1 small rosemary sprig; 20 g dried ceps; 2 large pigeons or 6 large quail, cleaned plain flour, for dusting; 2 large pigeons or 6 large quail, cleaned plain flour, for dusting; 20 g fresh truffle, finely sliced; 50 g Parmesan, grated; 800 g carnaroli rice; 100 g butter; 150 g Parmesan, grated; 2-3 tbsp milk; 6 eggs, beaten; ½ tsp freshly grated nutmeg; salt and pepper; freshly grated nutmeg; a few juniper berries; 100 ml chicken or beef stock; 100 ml chicken or beef stock; 2 tbsp saba; 1 tsp truffle oil; dried breadcrumbs, to dust

Rice Bomb with Truffle

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a speciality of Piacenza, and one of the few rice dishes in Emilia, where pasta is so popular. You can find similar dishes elsewhere, notably the sartù of Naples. It is an ideal dish for grand occasions – quite rich and time-consuming, but well worth the effort.”

Ingredients

20 g dried ceps
2 large pigeons or 6 large quail, cleaned plain flour

Europe
Italy
Naples
Main course
Mediterranean

Method

Soak the dried ceps in hot water for 20 minutes. Drain, reserving the liquid, and finely chop the mushrooms.

Dust the pigeons with flour. Heat 50g of the butter and the olive oil in a large pan and brown the pigeons on each side. Add the onion, parsley, sage and rosemary and cook until the onion has softened. Add some salt, pepper and nutmeg, the juniper berries, chopped ceps and enough