Difficulty: Easy Time: 1 hour
400 gr of rice;
extra virgin olive oil;
How to make Riso alla bottarga
In a saucepan, brown the garlic and the parsley minced with the oil, add the rice, let it brown, pour a glass of white wine, evaporate, and add some salty hot water.
Remove from the fire and add the grated bottarga.
Serve well warm.
Regional Recipe from Sardinia
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at email@example.com.