Rice Dish in the Manner of Damascus with Various Meats

Name: Rice Dish in the Manner of Damascus with Various Meats (Una Minestra Di Riso Alia Damaschina Con Diverse Carni)
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: For 12–16 people
Ingredients: 112 g/4 oz/½ cup dried chickpeas/garbanzos, soaked overnight; 1 kg/2 lb 3 oz/4½ cups Arborio or other Italian short grain rice; 112 g/4 oz dried chestnuts, soaked overnight; 112 g/4 oz/½ cup dried chickpeas/garbanzos, soaked overnight; Salt and pepper to taste; 56 g/2 oz butter; 1 tsp ground cinnamon; Salt and pepper to taste; 1 kg/2 lb 3 oz/4½ cups Arborio or other Italian short grain rice; 5 cloves garlic; 2 onions, not peeled but washed and quartered; 2 bay leaves; 10 whole black peppercorns; ½ leg of lamb; 2 tsp sugar (optional); 1 capon or free-range chicken, quartered; 1.35 kg/3 lb neck of veal; 450 g/1 lb small Italian cooking sausages or cotechino; 1 capon or free-range chicken, quartered; 1 tsp salt; 450 g/1 lb small Italian cooking sausages or cotechino

Una Minestra Di Riso Alia Damaschina Con Diverse Carni

Preparation info

For
12–16
people

Difficulty
Complex
Ready in
5 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is my version of an old Italian recipe which my friend Gillian Riley translated for me from a work of Bartolomeo Scappi, published in 1570. I have adapted it somewhat to suit present-day tastes, with about one-twelfth of the quantity of butter that Scappi apparently enjoyed. Don’t be put off by the rather lengthy preparation and cooking times. The result is delicious.

The meats and stocks should b

Ingredients

Spicy

Ingredients

Method