Fish with saffron
first courses from Italy
translated by Italian with
Risotto centrifuged carrot, zest of lemon peel and cloves of raw peeled orange
With a centrifuge to extract the juice of carrots, washed and peeled.
Peel and cut the sharp orange segments and cut the lemon zest to zest.
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.
Continue cooking for 16 minutes. When the rice is al dente, remove from heat and stir, using instead of butter centrifugal carrot.
Serve on a flat plate putting on each plate three cloves and orange zest of lemon peel. Complete with a grated black pepper.