Ingredients

  • Carnaroli Rice 100 gr
  • Mandarins n. 3
  • Turmeric q.s.
  • Organic Extra Virgin
  • Olive Oil q.s.
  • Vegetable broth q.s.
  • Salt q.s.
  • Pepper q.s.
  • Parmigiano At will

Procedure

  1. In a large saucepan, pour the Organic Extra Virgin Olive Oil and heat it over medium heat.
  2. Add the rice and toast it lightly, stirring occasionally, until it becomes translucent, about 2-3 minutes.
  3. Deglaze the rice with a ladleful of hot vegetable broth and stir gently until the liquid is absorbed.
  4. Continue adding the vegetable broth one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.
  5. Add turmeric and grated tangerine peel to the risotto, mix well.
  6. Taste and adjust salt and pepper to suit your taste.
  7. Once the rice is cooked, remove the saucepan from the heat and add a drizzle of Extra Virgin Olive Oil and mandarin juice, previously obtained from squeezing mandarins. Stir vigorously to cream the risotto, adding oil flush and Parmigiano to taste.
  8. Serve the risotto hot, garnishing with a sprinkling of pepper if necessary.

EXTRA VIRGIN OLIVE OIL PAIRING

A delicate dish with acidic tangerine tips and a special aroma given by turmeric. Leccino (Marche Ancona) evo oil can fulfill its functions because of its medium-light green (grass) fruitiness with hints of almond. Spicy notes of medium-light intensity, light bitterness. Almond aftertaste green color with yellow highlights. Raw for delicate foods