Che mangiamo stasera? Sparkling pepper risotto and taleggio, with orange cream, ginger and Moscato Wine

Sparkling pepper risotto and taleggio, with orange cream, ginger and Moscato Wine

Sparkling pepper risotto and taleggio, with orange cream, ginger and Moscato Wine

Sparkling pepper risotto and taleggio, with orange cream, ginger and Moscato Wine

Portata: First_course

Difficulty: Medium
Type: First, Risotto
Cooking time: 30 minutes

Ingredients

  • Rice 300 g (2 handfuls of rice per head plus one for the pot)
  • 2 tablespoons vegetable broth or a nut
  • A knob of butter
  • Shallots
  • 3 oranges
  • 2 glasses of sparkling wine
  • Ginger
  • An egg yolk
  • A cup of milk
  • 60 g of flour

Instructions

  • Grate the peel of an orange.
  • Halve the oranges and squeeze them.
  • Strain the juice and put in the freezer the cups of the peels of oranges.
  • Break the egg and separate the red.
  • Stir with a whisk the red with the flour.
  • Add half of orange juice and milk, slightly warmed, ginger and a dash of bubbly.
  • Mix well by removing the lumps.
  • Put in a saucepan over low heat, stirring constantly.
  • After a few minutes the mixture will begin to thicken.
  • Turn off the heat, pour the mixture into a bowl, cover with plastic wrap and let stand in refrigerator trasarente.
  • Put water in a saucepan and let it go over low heat with the stock
  • Mince the shallots
  • Prepare the sauce with butter and shallots
  • Toast the rice for a couple of minutes
  • Sprinkle with half of the sparkling wine
  • Continue to turn, adding broth whenever rice dries
  • Add the grated rind of oranges.
  • Add the orange juice and continue stirring for another 5 minutes.
  • Add remaining wine and continue stirring. A good risotto should never be left stationary in the pot.
  • When cooked, stir in butter and some Parmesan cheese.
  • Use a mold to pour in the rice.
  • Finish the dish by taking the Orange Bowl from the freezer, place it near the rice and pour in the cream
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