Bay leaves rice, from Water Master chef at the restaurant Locanda delle Scuderie and at il Fontanaro!

Ingredients for two persons 

• extra virgin olive oil (EVO)

• 1 kg carnaroli or arborio rice

• 1 glass of good dry white wine

• some butter  enough to make the rise creamy

• Some fresh bay leaves

• Grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Directions:

• Make the classic vegetable broth (onion, carrot, celery) and boil it for 30 minutes more or less.

• Heat olive oil with the few bay leaves in a large saucepan (best the one of red cooper) over medium heat for 1 minute.

• Add the rise to roast it for few minutes and  add a pinch of salt.

• Add some white wine and rest it with higher flame until rice has absorbed the wine.

• Continue adding broth allowing rice to absorb it again and again.

• Cook until rice is al dente (18 – 20 minutes for a good carnaroli rice), than you can add some butter, hot water and parmesan cheese to make it creamy.

• Turn off heat.

• Stir it and add grated Parmesan cheese, DOP.

• Cover and let sit 2 minutes.

• Garnish each with parmigiano cheese and black tuscan pepper if you like .