Orange and Saffron Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, e.. Arborio
- 2 shallot (s), peeled, cut into small cubes
- 2 stalks celery, cut into small cubes
- 2 orange (s), organic
- 600 ml vegetable stock
- 100 ml white wine
- 3 tablespoon butter
- 1 bay leaf
- a few threads saffron, ground in a mortar
- salt
- Black pepper from the mill
- 2 stalks dill, one which is chopped
Print Recipe
Pin Recipe Instructions
- Rub the peel of an orange and then fillet. Cut the fillets into small cubes. Collect the juice. Squeeze the other orange. Mix the saffron with a little broth and set aside. Mix the juice with the rest of the stock and heat it together with the bay leaf in a saucepan.
- Mount the flexible stirrer on the CC. Put 2 tablespoons of butter in the bowl and let it melt at maximum temperature for 1 minute with stirring speed 1. Add shallots and celery and stir for another minute at the same setting. Add rice at the same setting and stir for 1.5 minutes. Add white wine, set the machine to 22 minutes / temperature 100 °.
- When the wine is completely absorbed, gradually add the stock and juice mixture. When half is consumed, add the dissolved saffron. Shortly before the end of the cooking time, make a cooking test, if necessary extend / shorten the time and add the remaining butter.
- When the risotto is ready, fold in the orange cubes, the orange peel and the chopped dill and season with salt and pepper. Decorate with a little dill.
- The risotto goes very well with fish or poultry. As a starter for two people or as a side dish for four.
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