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For 3 people
250 g of arborio rice parboiled
1 stick of celery
cauliflower 1 small (or half of one large)
1 yellow onion
1 teaspoon curry
half a glass of dry white wine
extrabergine olive oil
Finely slice the onion and FRY in a pan with the bottom pan with a tablespoon of oil and two of water, salt lightly and let Brown.
Add the rice wine and curry, raise the heat and sauté well even the rice, stirring with a wooden spoon.
Add carrot and celery sliced, pour boiling water so as to cover the rice by a finger around, add salt to taste with coarse salt, stir, cover and cook over a low heat 12 minutes (when it is absorbed water on rice is cooked).
The Roman cauliflower steamed steam possibly part goes in the pressure cooker, crumbled, then lightly salt and added at the end to rice with a sprinkling of chopped parsley. Drizzle with olive oil.
(Thanks to Valentina B.)