Ingredients for 6 persons

360 g. of Vialone short rice, 1 small onion, 150 g. of black beans dried, 100 g. of chick peas, 100 g. of lentils, salt, pepper, 200 g. of matured Lombard Quartirolo, chicken stock, 1/2 a glass of extra vergine olive oil.

How to prepare it

Soak the beans, the chick peas, the lentils for 12 hours. Cook the pulses separately in water and salt; when the cooking is over, drain and put them aside. Chop the onion and the celery; fry slightly with the oil. Add the pulses and let it flavour for 5 minutes. Pour the rice and cook for 16 minutes by adding the stock a little at a time. When the cooking is over, prepare and mix with the sliced matured Lombard Quartirolo.