Save to your scrapbook
Sticky Italian Rice With Herbs, Mozzarella And Parmesan
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
I first tasted this sumptuous rice dish in Umbria. Its simplicity and gentle richness are wonderful, and I particularly love the speed at which the ingredients are assembled and served.
The Corker recommends- A Montepulciano-Sangiovese blend is a real success: dark and enticing, with the vivid acidity this dish needs.
Typical values per serving:
This recipe was first published in Sat Sep 01 01:00:00 BST 2007.