Ossobuco in wet
first courses from Italy
Mango risotto with pepper and ginger
Mango risotto with pepper and ginger
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious and tasty risotto
preparation
step 1
Clean the vegetable and the ginger root and put everything in the water. Add 5 grams of pepper, curry, 2 bay leaves and lemon zest, then bring to a boil.
step 2
Add the salt and let it simmer for about ten minutes, covered.
step 3
In the meantime, pestate in a mortar the pepper grains of risotto together with laurel leaves and add them in a frying pan, where you will have warmed the oil. Let it tasteless, low flame, for 2 min
step 4
Peel the mango and cut it in half. Cut it to daddy and fry it with the pepper.
step 5
Add the rice, let it flavor for a minute, then pour the Chardonnay.
step 6
Proceed with the cooking by pouring broth, at a time, stirring occasionally.
step 7
While rice cooks, prepare the cream. Place a 1/4 cup of mango cut into dadini, rice cream, ginger and broth lemon juice and a spoon of Chardonnay.
step 8
Add, if necessary, a pinch of salt. Spend everything with the diving mixer until you get a velvety cream.
step 9
When the rice is a couple of minutes after cooking, pour the cream (holding a few spoons), stuffed and let it rest, flame out, covered, for the rest of the time.
step 10
Serve the risotto on a mango cream base and garnish with fresh mango.