Pollastra in Umido col Contorno di Riso from Science in the Kitchen and the Art of Eating Well by Pe
Tie up the pullet to hold it all well together, then place in a saucepan the prosciutto, cut into small strips, and 30 grams (about 1 ounce) of the butter. Slice the onion and carrot on top, then p...
Ingredients
- 1 gutted pullet, weighing about 700 grams (about 1-½ pound)
- 40 grams (about 1-⅓ ounces) of untrimmed prosciutto
- 1 piece of carrot
- 1 onion of more than average size
- 300 grams (about 10-½ ounces) of rice
- a small handful of dried mushrooms
- 100 grams (about 3-½ ounces) of butter
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