Citrus risotto

Method

1. The base

   In a small pan, gently soften a finely chopped shallot with a drizzle of extra virgin olive oil until golden.

2. Toasting

   Add 160 g of Hera nei Campi Magnum Rice and toast it for a few minutes.

3. Deglazing

   Deglaze with a glass of Crémant de Bordeaux and let the alcohol evaporate.

4. The citrus

   Meanwhile, peel a lemon and an orange, then finely chop the peel and set it aside.

5. Cooking

   Continue cooking, adding hot vegetable stock a little at a time. When the risotto is ¾ cooked, add the juice of half a lemon and half an orange.

6. The aroma

   In the last 2 minutes of cooking, add the chopped peel to bring out the citrus aroma.

7. Creaming

   Once cooked, cream the risotto with a drizzle of extra virgin olive oil, stirring vigorously to work in air for a creamy, silky texture.

8. Serving

   Plate the risotto and finish with fresh mint leaves for a touch of freshness.