FRIARIELLI PESTO CRUSTED SALMON

IngredientS:

• Carnaroli rice 11 oz
• Parmesan cheese 1.5 oz
• Butter 1.5 oz
• Guanciale 1 oz

METHOD:

• Toast the rice in a pan over low heat for 2 minutes
• Cook by adding broth a little at a time until fully absorbed
• Halfway through cooking, stir in the friarielli pesto
• Finish with butter and Parmesan cheese until creamy
• Serve topped with crispy crumbled guanciale