Parmigiano Reggiano 40 Months, Rice from La Mancha
Plating
Pour water into a boiling pan. Add La Macha saffron, cinnamon, orange and lemon zest. Bring to a simmer. Remove from heat. Infuse for 2 hours. Caramelize sugar into a pan, until obtain a clear caramel. Add water and saffron infusion. Cook rice in this infusion for 15 minutes. Then add chopped pistachios and cook for 10 minutes more. Add grated Parmigiano Reggiano, and remove. Serve cold. Serve with Parmigiano Reggiano flakes, pistachios and some rose petals
| 600 ml | Water |
| 150 g | Sugar |
| 12 strand | Saffron |
| 1 stick | Cinnamon |
| 0,5 g | Lemon & orange zest |
| 20 g | Pistachios |
| 60 g | Bomba rice |
| 100 g | Parmigiano Reggiano 40 m, grated |
| 40 g | Parmigiano Reggiano 40 m, flakes |
| c/s | Rose petals (garnish) |
Arroz Duz is a traditional sweet rice from La Mancha. It is traditionally cooked at Easter and is a humble recipe. Now, people think that Saffron from La Mancha is a “luxury” ingredient, but in my homeland it is very typical to have our own saffron plants, and it usually appears in many old sweet and savoury recipes, such as Arroz Duz. I think the contrast of this rice, sweet and creamy, is perfect with the wonderful Parmesan Reggiano 40 months.
Azafrán