Risotto with orange, mint and mascarpone

22/01/2013 - A special recipe from our French colleague Danielle!

Ingredients for 4 people

- 400 g Carnaroli rice "Azienda Agricola Principato di Lucedio"
- 1 lt broth "Bio Well"
- Saffron "Principato di Lucedio"
- 1/2 onion
- Extra Virgin Olive Oil "Frantoio Franci"
- 1 glass of white wine
- 3 Ribera oranges
- 200 g mascarpone
- mint
- butter

Articolo tratto da: Danielle for OIP

A special recipe from our French colleague Danielle!

Ingredients for 4 people

- 400 g Carnaroli rice "Azienda Agricola Principato di Lucedio"
- 1 lt broth "Bio Well"
- saffron "Principato di Lucedio"
- 1/2 onion
- Extra Virgin olive Oil "Frantoio Franci"
- 1 glass of white wine
- 3 Ribera oranges
- 200 g mascarpone
- mint
- butter

Chop the onion finely and glaze in olive oil. Add the rice and fry well. Deglaze with the white wine.

Soak the saffron threads in a half cup of broth.

Add the juice of 3 oranges. Gradually add the broth to the rice, stirring constantly. After 15 minutes, add the mascarpone cheese. Stir in the chopped mint.

Serve with some orange slices and mint leaves.

Recommended wine: Vermentino di Gallura Vignangena Capichera