Risotto with Clementines
1 ½ cups Tenuta San Carlo Carnaroli Rice
½ White Onion, finely diced
4 tablespoons Grated Pecorino Cheese
2 tablespoons Extra Virgin Olive Oil
¾ cup Heavy Whipping Cream
½ cup White Wine
4 ¼ cup Vegetable Broth
Peel two clementines and remove the pith from the segments. Cut the peels into thin strips.
Bring a shallow layer of water to a boil in a small saucepan. Blanch the peels for 30 seconds. Remove them with a slotted spoon and set aside to dry.
Juice the remaining clementines.
Add the onion to a saucepan with a drizzle of olive oil, then add the rice and toast it for a few minutes. Add the wine and cook until it evaporates. Add the clementine juice and let it soak into the rice. Stirring constantly, add the vegetable broth one ladle at a time, allowing each ladle-full to absorb before adding the next one.
Once you have added all of the vegetable broth and the rice has almost fully cooked, add the heavy cream and salt to taste.
Take the pan off the heat and add the butter, pecorino, and clementine peels. Allow the risotto to rest a few minutes before serving.
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