Risotto with Franciacorta creamed with citrus
A deliciously simple risotto recipe that will brighten your summer lunches.
200 g Carnaroli rice from Riserva San Massimo
90 g Butter (30 g for roasting + 60 g for creaming the risotto)
80 g Parmigiano Reggiano cheese
Vegetable broth q.s.
1 glass of Franciacorta Bollicine
Salt and pepper q.s.
Roast 200 g of Carnaroli rice in a pan with 30 g of the butter. Put a glass of Franciacorta sparkling wine in a pan and boil it for 10 seconds, evaporating the alcohol and avoiding acidity. Wet the rice with Franciacorta and cook it for circa 18 minutes, gradually adding high quality vegetable broth.
Put a teaspoon of sugar together with the orange zest and pulp into a pot and add another glass of Franciacorta. Cook until it’s almost caramelized, remove the zest and add the remaining compound to the risotto. Put the zest aside for the final decoration of the plate.
When the rice is cooked, cream the risotto with 60 g of butter and 80 g of grated Parmigiano Reggiano cheese. Let the risotto rest for 2 minutes. Decorate with the zest and drizzle some of the remaining orange salsa. Grate some parmesan and dust with black pepper… enjoy!