Fish with saffron
by
14 recipes
Risotto ace
ingredients
servings
4
White wine
1 glass
Black pepper
to taste
Grated Parmesan cheese
1 spoon
Lemons
1 unit
Oranges
1 unit
Carrots
6 unit
Vegetable broth
to taste
Extra virgin olive oil
to taste
Tropea onion
1 unit
Carnaroli rice
320 grams
first courses from Italy
Risotto ace
Risotto ace
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto centrifuged carrot, zest of lemon peel and cloves of raw peeled orange
preparation
step 1
With a centrifuge to extract the juice of carrots, washed and peeled.
step 2
Peel and cut the sharp orange segments and cut the lemon zest to zest.
step 3
Chop the onion and rosoloare in a little hot oil. Toast the rice and when it is hot to the touch deglaze with white wine.
step 4
Continue cooking for 16 minutes. When the rice is al dente, remove from heat and stir, using instead of butter centrifugal carrot.
step 5
Serve on a flat plate putting on each plate three cloves and orange zest of lemon peel. Complete with a grated black pepper.
