345. Sformato di Riso col Sugo Guarnito di Rigaglie

Rice Pudding with Giblet Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Prepare a good brown stock to use both for the rice and for the giblets. First sauté in butter the giblets (to which you can add a few thin slices of prosciutto