Ris e erborin

• 1 litre beef broth
• 350 g short-grain rice
• 1 bunch<

Bring the broth to a boil. Add the rice and cook, uncovered, for around 20 minutes, until all the liquid has been absorbed.

Destem the parsley and chop the leaves finely with a mezzaluna or chef’s knife.

When the rice has finished cooking, remove from the heat, stir in the parsley, adjust the salt and then stir in the butter and grated Grana.

Erborin is the Lombar