Ingredients
- 350 g Vialone nano rice
- 100 g whole peeled almonds
- 80 g clean rocket
- 25 g sliced almonds
- 1 shallot
- vegetable broth
- Orange
- dry white wine
- extra virgin olive oil
- salt
- pepper
toast gently peeled whole almonds in a pan for 4-5 minutes with a pinch of salt: they should not darken but become slightly golden; add 300 g of water, continue cooking for 1 minute, then blend everything to obtain a cream; let it cool.
Blanch rocket in salted water for 5 minutes, keeping some of the most beautiful leaves aside as a garnish; drain, cool immediately in ice water and blend with 30 g of oil.
Peel shallot, mince and brown it in a saucepan with 1 tablespoon of oil for a couple of minutes; add the rice, stir, blend with 1 glass of white wine and season with salt; cook the rice for 15 minutes, sprinkling it occasionally with a ladle of broth, to be added as soon as it begins to dry.
toast gently slice the almonds for a couple of minutes.
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