Riso alla lombarda (Lombardy-style rice)

Preparation method

1. Pour the water into a large pan and add the onion, carrot and celery. Bring to the boil, then add the chicken breast or thigh meat and simmer until tender. Drain, reserving the stock.

2. Cut the onion, carrot and celery into small pieces and cut the cooked chicken meat into strips.

3. Heat 50g/2oz of the butter in a pan and add the chopped chicken livers or giblets and the sweetbreads. Add a teaspoon each of the ground cinnamon, nutmeg and cloves and season with salt and freshly ground black pepper. Fry gently until just cooked through.

4. Add the chicken strips and the chopped vegetables from the stock to the pan, along with a couple of tablespoons of the reserved stock. Simmer gently for a few minutes, then set aside.

5. Cook the rice in two litres of the stock (reserving a little stock for later) for about ten minutes, or until al dente.

6. Drain the rice and mix straightaway with 100g/3½oz of the butter, 6-8 tablespoons of grated parmesan, one tablespoon of cinnamon, one teaspoon each of ground cloves and grated nutmeg, the saffron powder and the egg yolks. Mix together, making sure you keep beating it so it doesn't turn into an omelette.

7. Preheat the oven to 180C/375F/Gas 5.

8. Grease an ovenproof dish about 30cm/12in across and 10cm/4in high with butter. Place a third of the rice mixture into the bottom of the dish and spread out evenly.

9. Spread half of the chicken mixture on top of the first layer of rice, then top with another layer of rice. Sprinkle the rice with a little of the remaining parmesan, sugar and ground cloves, then spread with the remaining chicken mixture.

10. Top with the remaining rice and sprinkle with the remaining spices, sugar and parmesan. Melt the remaining 50g/2oz butter and drizzle over the top, along with 3-4 tablespoons of the reserved stock.

11. Transfer to the oven and bake for half an hour. Serve immediately.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 10