Orange risotto is a very particular and flavorful first course. The orange gives the risotto a fresh and citrus flavor, while the butter and brandy add a note of creaminess and depth. Perfect to serve as a main dish or as a side to white meats.
Melt the butter in a saucepan, add the rice and toast it for a few minutes, then pour in the boiling milk and, stirring constantly, let it absorb
Cook the rice by adding the hot broth little by little
A few minutes before the cooking time is up, add the brandy and the orange juice along with the grated zest
Season with salt and pepper, stir and finish cooking
Garnish as desired with orange zest
Pan
Wooden spoon
Grater
Glass
Italy
| Energy (kcal) | 193.48 |
| Carbohydrates (g) | 38.85 |
| of which Sugars (g) | 3.41 |
| Fat (g) | 2.32 |
| of which Saturates (g) | 1.31 |
| Protein (g) | 4.37 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.01 |
