Bay leaves rice

Bay leaves rice, from Water Master chef at the restaurant Locanda delle Scuderie and at il Fontanaro!

Ingredients for 2o persons 

• extra virgin olive oil (EVO)
• 1 kg carnaroli or arborio rice
• 1 glass of good dry white wine
• some butter  enough to make the rise creamy
• Some fresh bay leaves
• Grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Directions:

• Make the classic vegetable broth (onion, carrot, celery) and boil it for 30 minutes more or less.
• Heat olive oil with the few bay leaves in a large saucepan (best the one of red cooper) over medium heat for 1 minute.
• Add the rise to roast it for few minutes and  add a pinch of salt.

• Add some white wine and rest it with higher flame until rice has absorbed the wine.
• Continue adding broth allowing rice to absorb it again and again.
• Cook until rice is al dente (18 – 20 minutes for a good carnaroli rice), than you can add some butter, hot water and parmesan cheese to make it creamy.
• Turn off heat.

• 

  slow cooking school bay leaves rice

• Stir in grated cheese.
• Cover and let sit 2 minutes.
• Garnish each with parmigiano cheese and black tuscan pepper if you like .