Genoese Roasted rice

You should know that Roasted rice is a traditional dish of Genoese cuisine (by the way it reminds me the Spanish “arroz seco“). It was born as a way to recycle risotto leftovers and became, with some small changes, a rich and delicious dish. The preparation is simple, the ingredients are few, with distinct and yet complementary flavors. Sausage, onions, artichokes, peas. The final result is really great. The rice comes out of the oven hidden under a golden and crispy crust. The grains crunch under the teeth alternating with the softness of the sausage, peas and artichokes. It’s a dish to bring to the table just came out of the oven, still crunchy and fragrant. A dish which tastes of home, family, friendship. If some leftovers remain – but it’s hard to believe – you can reheat them in the oven (the rice will become even crispier and crunchier) or you can prepare rice croquettes (with a core of chees, as my granny used to!). Some recipe of Genoese roasted rice suggests to add tomato paste to “color” the rice and give an acid note. I adhered to Serafino’s recipe and left it white, soaking it only with dry white wine, but you can feel free to add it!