Ingredients

(for 6-8 people):
for the seasoning:
2 pigeons – 25 gr. dried mushrooms – 100 gr. butter – salt and pepper- a leave of laurel – 1 small onion – nutmeg according to the taste;
for the rice:
800 gr. rice – 100 gr. of Piacenza’s grated grana cheese (or Parmigiano Reggiano) – 1 egg – grated bread as much as needed.

How to prepare

Chop the onion finely and brown it with 50 gr. butter, then add the pigeons, that you have previously cleaned, washed, cut into pieces and boned, and roast them for a while in the seasoning obtained, also adding salt, pepper and nutmeg (if you want to enhance the taste add some sausage). After about 15 minutes’ cooking add the mushrooms (after softening them in warm water) and the leave of laurel: cook the whole at low flame. If necessary, add some spoons of broth.
Meanwhile, grease a form with high sides with butter and sprinkle with breadcrumbs: will the container of your bomb. Cook the rice in salted water until you get a cooked “al dente”, drain, mix it with an egg and season with the remaining butter and cheese. Pour half of the mixture obtained in the form greased in order to leave space in the center, where it will place the pigeons with their sauce. Cover with the remaining rice and sprinkle the surface with grated bread and butter. Saute in a hot oven. After cooking let stand for about 10 minutes and then overturned on a serving dish and so served on the table