Hello everyone, I cooked for 40 people Saturday at a birthday party and found unanimous view of the success I can not help but post this recipe: Risotto with
saffron, candied lemon and dust speck.
Serves 4
carnaroli 320 grams of rice (if you used a "watercolor") 1 small onion
100 grams of butter (80 grams if you use clarified butter)
1 liter of broth
candied peel of half a lemon (recipe below)
100 grams of parmesan cheese (if you can take advantage of the quality red cow)
1 / 2 cup white wine at room temperature
a few saffron + ovary
speck of powder to taste (see recipe in the post of cheese and pepper)
black pepper to taste Salt to taste Preparation
Put 40 g butter in the pan where the rice cook on low heat and let us cook the finely chopped onion, I recommend not increase the heat, it must put the right time and gradually become clear, must not cook otherwise you have a strong taste and at worst a burnt flavor that will ruin the dish. When the onion is transparent beautiful turn the heat immediately and throw the rice, stir well and toast 1 / 2 minutes, then put the alcohol-free wine at room temperature and let it just by lifting the fire. Begin now to adding hot broth and continue the cooking by adding it as the rice absorbs it, around halfway through cooking (about 8 / 9 minutes) add the saffron that you previously put in a beaker of boiling broth. Continue cooking and when there are 1 / 2 minutes add salt (do not do it too salty because then creaming is the Parmesan to flavor) and put the saffron, and let it absorb, then add the lemon candy. When cooked, turn off the heat and stir, adding the butter (60 grams and 40 grams clarified if using) cold, preferably frozen, and so shake the pan back and forth and turn, then put the cheese and when it's loose Cover and let stand one minute, then Serve and sprinkle with freshly ground pepper and dust speck.
lemon confit:
With the help of the potato peeler, cut the lemon zest and trying to avoid the white part that would give a very bitter taste. then cut into thin julienne if they were too long and cut them in half. Put everything in a pan over low heat with a tablespoon of sugar and some water. Wait until the sugar is melted and started turning occasionally, then add a few tablespoons of water if you see that is too dry, cook for 15-20 minutes, will form a shiny yellow syrup, to taste this point, they must be quite sweet, so if you add another tablespoon of sugar and let it melt. Remove from heat and set aside.
Try and let me know ....
Hello ...
saffron, candied lemon and dust speck.
Serves 4
carnaroli 320 grams of rice (if you used a "watercolor") 1 small onion
100 grams of butter (80 grams if you use clarified butter)
1 liter of broth
candied peel of half a lemon (recipe below)
100 grams of parmesan cheese (if you can take advantage of the quality red cow)
1 / 2 cup white wine at room temperature
a few saffron + ovary
speck of powder to taste (see recipe in the post of cheese and pepper)
black pepper to taste Salt to taste Preparation
Put 40 g butter in the pan where the rice cook on low heat and let us cook the finely chopped onion, I recommend not increase the heat, it must put the right time and gradually become clear, must not cook otherwise you have a strong taste and at worst a burnt flavor that will ruin the dish. When the onion is transparent beautiful turn the heat immediately and throw the rice, stir well and toast 1 / 2 minutes, then put the alcohol-free wine at room temperature and let it just by lifting the fire. Begin now to adding hot broth and continue the cooking by adding it as the rice absorbs it, around halfway through cooking (about 8 / 9 minutes) add the saffron that you previously put in a beaker of boiling broth. Continue cooking and when there are 1 / 2 minutes add salt (do not do it too salty because then creaming is the Parmesan to flavor) and put the saffron, and let it absorb, then add the lemon candy. When cooked, turn off the heat and stir, adding the butter (60 grams and 40 grams clarified if using) cold, preferably frozen, and so shake the pan back and forth and turn, then put the cheese and when it's loose Cover and let stand one minute, then Serve and sprinkle with freshly ground pepper and dust speck.
lemon confit:
With the help of the potato peeler, cut the lemon zest and trying to avoid the white part that would give a very bitter taste. then cut into thin julienne if they were too long and cut them in half. Put everything in a pan over low heat with a tablespoon of sugar and some water. Wait until the sugar is melted and started turning occasionally, then add a few tablespoons of water if you see that is too dry, cook for 15-20 minutes, will form a shiny yellow syrup, to taste this point, they must be quite sweet, so if you add another tablespoon of sugar and let it melt. Remove from heat and set aside.
Try and let me know ....
Hello ...
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