Bomba rice at Piacenza

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Ingredients
1 mold above 20cm in diameter (past and butter with breadcrumbs), for rice: 400g rice, 50g of butter, 1 small onion, dry white wine, 1 liter of boiling broth, grated Parmesan, for pigeons: 2 pigeons young clean, 40g butter, 1 small onion, 1 stalk celery, 1 small carrot, parsley, a handful of dried mushrooms (find facts in warm water and then chopped), 1 glass of red wine, broth and salt.

Conduct recipe

Prepare the mixture as possible end of onion, celery, carrot and parsley. In a saucepan to melt butter, mix with the mince preparation, and the pigeons (divided into small pieces of bone and private). Then cook the mixture, salt, add mushrooms and bring the red wine. Cover the container and continue cooking over a low heat gradually annexing some 'broth. Allow to cook the birds for about 30 minutes and start preparing the rice. Stir in a saucepan with 30g of butter to the onion, remove it and add the rice, which has ben ben toast. Pour the white wine and let evaporate, stirring, adding broth a little at a time. Cook the risotto al dente, remove from heat and whisk with the remaining butter and cheese. Pour the rice into a mold, distributing compact on the bottom and on the walls. Amid enter the pigeon stew with gravy. Finish by covering the compost with rice advanced. Sprinkle the entire surface with abundant fiocchetti breadcrumbs and butter, bake at 230 degrees. When the surface forms a golden crust evident remove the mold from the oven and leave it a few minutes. Ing the bomb on warm plate and serve.

Proposal by: radiosity