Magna Carta recipes

Trevisano

Category: Main dish

Ingredients for 4 portions:

  1. 250 gr. Rice Vialone nano
  2. 800 ml. Chicken broth
  3. 150 gr. Chopped onion
  4. 2 cloves of chopped onion
  5. 100 ml. Red whine
  6. 160 gr. Radicchio cream mixed in the blender
  7. 80 gr. 5 cheese cream
  8. 50 gr. Gorgonzola
  9. 150 gr. Parmesan
  10. 50 gr. Butter
  11. 20 gr. Caramelized onions
  12. 20 gr. Orange fillet
  13. Walnut oil (preferable amount)
  14. Fruit pepper orange
  15. 80 gr. Speck
  16. Salt, olive oil

Preparation time: 20 minutes & execution time: 5 minutes

Instructions:

  1. Add olive oil in a wide pan and sauté the garlic with the onion.
  2. Once they start shriveling up, add the violane nano rice .
  3. Add red wine to reduce the heat and once the alcohol has evaporated, add the chicken stock gradually.
  4. Once you pour over the half of the chicken stock add the red radicchio and 5 cheese creams. Then, continue adding the chicken stock.
  5. Once you’re done with the stock and the rice is ready, remove the pot from the heat. Add the parmesan, the butter and mix them until the risotto becomes homogenous.
  6. Bake the speck in 180 degrees for 8 minutes , until it becomes crispy.
  7. Serve the risotto and add at the top of the dish the Gorgonzola, the walnut, the speck and the orange fillets. Finally, add the coconut olive oil and the fruit pepper orange.

Special credits to the CONCEPT Company

For their kind contribution of the equipment.

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