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Fennel and orange risotto

ingredients

servings

2

Carnaroli rice

5 handfuls

Fennel

1 half

Butter

140 oz

Type 00 wheat flour

40 oz

Oranges

2 unit

Grana cheese

100 oz

Celery

1 stem

Carrots

1 unit

Onion

1 half

Water

1 fl oz

Salt

3 pinches

Black pepper

1 pinch

first courses from Italy - Lombardia

Fennel and orange risotto

Fennel and orange risotto

vegetarian with gluten with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fennel and orange risotto

A fennel and orange risotto 2.0

Fennel and orange risotto step 1

step 1

Squeeze two oranges, filter the juice and pour into a saucepan. Keep the filtered pulp aside for decoration.

Fennel and orange risotto step 2

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.

Fennel and orange risotto step 3

step 3

Dissolve the remaining 100g of butter with grated rind. Finally filter it, put it in a jar in the fridge.

Fennel and orange risotto step 4

step 4

Prepare the rice stock with 1 liter of water, 1 stalk of celery, 1 carrot and 1 onion. Bring to a boil.

Fennel and orange risotto step 5

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.

Fennel and orange risotto step 6

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.

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