Orange risotto, cocoa, honey, balsamic vinegar and amaretti
Portata: First_course
Difficulty: Easy
Cooking time: 30-40 minutes
Orange and cocoa is a classic combination. In this sour taste bitter, but also sweet, I wanted to add a dense sour note given by honey sauce and balsamic vinegar and the crisp scent of macaroons
Ingredients
- Rice 300 g (2 handfuls of rice per head plus one for the pot)
- 4 oranges or tangerines 8
- 2 tablespoons vegetable broth or a nut
- A knob of butter
- 30 g unsweetened cocoa powder
- A glass of brandy or white wine
- Shallots
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- A dozen macaroons
Instructions
- Put water in a saucepan and let it go over low heat with the stock
- Grate zest of 1 orange
- Squeeze the oranges and strain the juice
- Using a knife, cut Peel into strips and two nterle aside. These serve only for trimming
- Mince the shallots
- Prepare the sauce with butter and shallots
- Toast the rice for a couple of minutes
- Deglaze with brandy and keep on turning
- To add wine
- Add cocoa and continue turning around 5 minutes pe
- When the rice starts to dry add the orange juice
- Continue to turn, adding broth whenever rice dries
- When the rice is ready, stir in butter and grated orange zest
- In a short put balsamic vinegar, honey and mix
- Take a plate and using a spoon to put a light Balsamic and honey schizzarne a little background on the rest of the dish
- Use a mold to pour the rice
- Crumble the macaroons in the rice
- Add a pòM of honey and vinegar
- Complete the decoration with the Peel into strips
