Ingredients
- 400 g Carnaroli rice
- 200 g sunflower oil
- 50 g butter
- 50 g Parmigiano Reggiano Dop
- 30 g bay leaves
- dry white wine
- flaked almonds
- light vegetable broth
- tangerine
- White vinegar
For the recipe of the laurel risotto with mandarin and almonds, wash and dry the bay leaves perfectly. Blend it with sunflower oil, add it to a hot saucepan and boil it for 1 minute: in this way the water residue contained in the leaves will evaporate. Finally, strain through a sieve lined with kitchen paper. To preserve a beautiful bright mint green color, cool the oil immediately by immersing the bowl in a container with water and ice.
For the risotto: Heat a casserole and toast the rice dry over high heat for a couple of minutes, sprinkle it with a dash of white wine, cover with broth and cook it in 12 minutes over high heat, adding gradually, when needed , a little broth. Finally remove it from the heat and stir in the butter, parmesan and 50-80 g of laurel oil, depending on the preferred aromatic intensity; cover and let stand for a few moments: if necessary, soften it at the last moment with a dash of hot broth; complete it with a dash of white vinegar. Serve immediately with grated mandarin peel and flaked almonds, toasted in the oven at 160 ° C for 1 minute.
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