Ingredienti:
– 250 g riso Carnaroli
– 2 mandarini
– 1 pompelmo
– 1 scalogno
– brodo vegetale
– Parmigiano Reggiano Dop
– olio extravergine di oliva
– burro
– sale
Preparazione
Recuperate le scorze degli agrumi, tagliatele a filetti e scottatele per 2 minuti in acqua bollente; scolatele e lasciatele asciugare.
Ricavate gli spicchi di 1 mandarino e, volendo, liberateli dalla pellicina. Tritate lo scalogno e fatelo appassire dolcemente in un’ampia padella con un velo di olio.
Unite il riso, tostatelo per 1 minuto, quindi sfumatelo con il succo del pompelmo e di 1 mandarino mescolati. Portatelo a cottura in 15 minuti circa aggiungendo via via il brodo vegetale.
Mantecatelo con 60 g di burro e 80 g di parmigiano grattugiato.
Servitelo subito completando con un po’ di scorzette e gli spicchi di mandarino.
Buon appetito!
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