Risotto agli agrumi
Try it with :
Pinot Grigio, Classics
Risotto agli agrumi
Try it with :
Pinot Grigio, Classics
Ingredients
(for 4 people)320 g rice
2 oranges (unprocessed, if you want to use the peel as well)
1 lemon (unprocessed, if you want to use the zest as well)
1 l vegetable stock
Half a glass of white wine
Leek or onion
Oil
Butter
Salt
Peppercorns, for decoration
It is the perfect season to colour our tables with a splash of orange: we’ve done so by adding a citrus touch to a classic risotto.
Then cook the rice with the stock (poured a little at a time) and - when almost cooked - you can add the juice of two oranges. If you like a more sour note, also lemon juice. Keep the peels aside for the final decoration.
One minute before the rice has finished cooking, stir in the butter.
Decorate with citrus peel and peppercorns and serve.
Preparation
The preparation is the same as a basic risotto: fry the leek (or onion) with a little oil. Add the rice and toast it lightly. Then wet it with half a glass of white wine, letting it evaporate.Then cook the rice with the stock (poured a little at a time) and - when almost cooked - you can add the juice of two oranges. If you like a more sour note, also lemon juice. Keep the peels aside for the final decoration.
One minute before the rice has finished cooking, stir in the butter.
Decorate with citrus peel and peppercorns and serve.
