Citrus risotto: the recipe for a delicate starter
He Citrus Risotto it’s a aromatic and delicate starter: a truly original speciality, which combines tart taste of lemon and orange to smoothness of parmesan.
It is perfect to be tasted during the winter season, when the oranges reach the right ripeness, but it can also be prepared with other types of citrus fruits, such as cedar where he grapefruit. It’s an easy and light recipe to serve on romantic occasions, like Valentine’s Day.
Let’s start by preparing the vegetables soupto which we will add the lemon, orange and tangerine zest, then proceed to cook the rice, adding the broth little by little, mixing with the white wine and whisking with the parmesan at the end.
To make the dish more gourmet, it can be combined with shellfish, as in lemon and prawn risotto.
How to prepare citrus risotto
Step 1
Step 1
First, prepare the vegetable broth with the onion, celery and carrot: you will need about 1 liter to cook the risotto 1.
2nd step
2nd step
First, prepare the vegetable broth with the onion, celery and carrot: you will need about 1 liter to cook the risotto 1.
Wash the orange, tangerine and lemon. Peel the orange trying not to remove the white part and the lemon 1. Add the zest and a pinch of salt to the broth.
Step 3
Step 3
Meanwhile, divide the oranges, lemon and tangerine in half and remove the seeds 2.
Step 4
Step 4
Wash the orange, tangerine and lemon. Peel the orange trying not to remove the white part and the lemon 1. Add the zest and a pinch of salt to the broth.
Remove the zest from the broth. Add the rice and wait a few minutes for it to brown 3.
Step 5
Step 5
Add a few shavings of butter and season with salt. Squeeze the citrus fruits to extract the juice. Add the latter to the rice with the chives and mix 4.
Step 6
Step 6
Meanwhile, divide the oranges, lemon and tangerine in half and remove the seeds 2.
Add the white wine and allow to evaporate, increasing the heat 5.
Step 7
Step 7
Lower the heat again and finish cooking. Finally, incorporate the grated parmesan 6).
Step 8
Step 8
Remove the zest from the broth. Add the rice and wait a few minutes for it to brown 3.
Turn off the heat, dress and serve the citrus risotto hot seven.
Tips
You can also cut the diced citrusalways trying to eliminate the white part, with a bitter and unpleasant taste.
If the risotto is also enjoyed by children, we recommend omitting the wine.
Finally, we want to obtain a lighter dish, we just have to replace the butter with extra virgin olive oil.
storage
Our advice is to consume the citrus risotto just ready. If there is any left, it can be stored in an airtight container, keeping it in the fridge for a day.
