Drive away with green broad beans and ricotta
first courses from Italy - Lombardia
Fennel and orange risotto
Fennel and orange risotto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fennel and orange risotto 2.0
preparation
step 1
Squeeze two oranges, filter the juice and pour into a saucepan. Keep the filtered pulp aside for decoration.
step 2
Dissolve about 40 grams of butter, add 40 grams of flour and make roux. Pour the roux into boiling juice, turn off the gas and stir until it thickens.
step 3
Dissolve the remaining 100g of butter with grated rind. Finally filter it, put it in a jar in the fridge.
step 4
Prepare the rice stock with 1 liter of water, 1 stalk of celery, 1 carrot and 1 onion. Bring to a boil.
step 5
Toast the rice, once hot start cooking with the stock. Add the fennel previously cut into thin julienne. Continue cooking adding broth gradually, season with salt and pepper.
step 6
Turn off the heat and stir in the parmesan and orange butter. Impact and decorate with orange sauce, orange pulp and some fennel tufts.