Orange risotto with crispy Zucchini. I admit, I opened the refrigerator and found only a Zucchini. In the fruit bowl two oranges (though Ribera) and cooking a piece of boiled meat to my diet, with his meagre broth, indeed very thin. The stew almost inedible I ate I, but to Gianluca couldn't really give that extra touch of mischievous meat for dinner. And so was born this Orange risotto with crispy Zucchini. Easy to prepare, but great tasting, very delicate, Obviously citrusy and with a slight acidity mitigated by the fat of butter, the flavor of the cheese and the sweetness of the crunchy Zucchini. I have prepared this orange risotto with zucchini as a last resort for dinner, but a worthwhile dinner for important guests and that of food or really understand. Obviously, If you use a simple vegetable broth becomes a risotto equally yummy but completely vegetarian.
ORANGE ZUCCHINI RISOTTO WITH CRISPPrint This
- 340 grams of Carnaroli rice
- a great organic Orange juice
- grated rind of one organic Orange
- 10 grams of shredded orange zest, only the Orange part without the white one
- 2 cloves of peeled orange in vivo for decoration
- a fresh onion
- little lemon thyme
- extra virgin olive oil, to taste
- 3 tablespoons Cointreau or Brandy
- 1,5 liters of broth of veal or lean beef or vegetable broth
- 30 grams of grated pecorino cheese Dop
- 40 grams butter
- freshly ground white pepper, to taste
- Salt, to taste
- 2 Zucchini
- extra virgin olive oil to jump zucchini, to taste
To prepare the risotto with oranges and zucchini, Wash the zucchini, remove the ends and cut the zucchini in half and then into quarters. Eliminate the central white part and cut the zucchini first strips and then into small cubes (brunoise). Saute the zucchini in a pan in olive oil for 2 minutes and set aside. Blanch the strips of orange zest in a little hot water for a minute and set aside.
Finely chop the spring onion, do it wither in the oil over low heat if necessary adding a little’ stock to not let him take color. Add the rice to the pan, toast, stirring constantly, then Deglaze with Brandy and Cointreau or, When the alcohol has evaporated, Add orange juice, grated orange zest and thyme. Start-up cooking the risotto, gradually adding the broth. Adjust the oranges and zucchini risotto with salt and pepper and bring to a wave cooking. Stir off the heat with butter and cheese and add the zucchini sauteed.
Serve the risotto with zucchini and oranges garnishing the dish with the orange peel and cloves of raw peeled orange and serve immediately. Bon appétit!