A typical Italian Food - Recipe Risotto with the orange creamy with Parmisan and Aromatic Winegar of Modena

- 400 gr of rise for risotti ( I prefer a biologic rise with big grain)

- 3 big ripen orange with leaf (biologic!!!)

- 1 onion 

- Celery, carrot, onion for soup (or a stock cube)

 

- Olive oil EVO 

- a glass of cognac 

- a spoon of butter

- Parmesan DOP (or Grana Padano)

- Aromatic Winegar of Modena 

- salt fine 

- 1lt of water 

 

Execution:  Put on the fire a small pot with 1lt of water, 1/2 onion, celery and a carrot and in this way you obtain a light soup. When it is boiling, lower the fire and let it cook for an hour. ( In alternative you can use a stock cube).

 

 

Wash the oranges and skin them with a potato peeler taking care of take away only the external orang part, not the internal white. 

Cut julienne a little part of orange skin and put it away (it occour to complete the dish), and the rest of the skins put into the soup which is boiling. 

In a large pot put the other part of the onion in very thin slice, the olive oil and a drop of water. When the onion is blonde, add the rise and toast it taking care, mixing continually. Add a short of cognac. When all is dry, add the juice of the 3 oranges, pressed beforehand. With the top of the pot, let absorb the rice with the orange juice. Continue with the cook, adding the filtered soup. 

When the rise is cooked al dente, turn off the fire and add a touch of salt, a spoon of butter and parmesan. Mix all and with the top let it creamy for 2 minutes. 

 

 

Serve it in a beautiful dish of our CeramicaVietrese with some drops of Aromatic Winegar of Modena DOP (or glaze of Aromatic Winegar) and a little of orange skin julienne. 

 

Eat it hot, taking care of conserve a short of it because everybody wants to have the bis, memoring that...