Orange Risotto - Impressive and Delicious Risotto
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Do you like sweet, salty, bitter and sour? All these flavours enclosed in a single bite, of orange risotto Ingredients Recipe 400 g (2 large) of untreated oranges 20 g of brown sugar About 700 ml of vegetable stock 2 tablespoons of extra virgin olive oil 1 pinch of pepper Salt to taste Optional: 1 splash of balsamic vinegar glaze 300 g of rice Preparation Orange Risotto 1. First, prepare the vegetable stock. For the recipe, see THIS VIDEO. 2. Grate the zest of an orange and set aside. 3. Squeeze the juice of the orange and set aside. 4. Cut another orange in half and dice the pulp. Cut the other orange half into horizontal slices, leaving the peel on. Warning This recipe requires the use of orange zest: for this reason, it is important to use organic citrus fruits. 5. At this point, pour 2 tablespoons of oil into a saucepan, add the orange cubes and a teaspoon of brown sugar: cook over a high flame for a couple of minutes, stirring often. 6. Add the rice, toast it for a minute and blend with the orange juice. 7. At this point, baste the rice by adding a ladle of vegetable broth at a time: maintain a medium flame, stirring often and hydrating the rice whenever it requires it. Cook for 12-14 minutes, depending on the type of rice chosen. 8. In the meantime, place the orange slices in a pan and add the brown sugar: caramelize, maintaining a medium-high flame. 9. A few minutes before the rice is finished cooking, season with salt and pepper and finish with the previously grated orange zest. The unusual idea For an even more particular flavor, we recommend serving the orange risotto with a drizzle of balsamic vinegar glaze or with a pinch of pure licorice powder. 10. Serve the risotto with the caramelized orange slices. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice
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