Risotto with orange
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Wash the oranges well, dry them and shave only the orange part of the peel (I use the special device for cleaning potatoes). We cut the peel into thin strips. Squeeze the oranges and keep the juice aside. Finely chop the onion and heat it with a little butter. Add the rice and let it harden a little. Squeeze everything with orange juice. Add the chopped orange peel, leaving a few aside for decoration.
Add vegetable soup, prepared in advance with onion, parsley, celery, carrot and kept on high heat. Let the rice boil for about 15 minutes, chewing from time to time, especially near the walls of the pan, so that it does not stick.
At the end, add the robiola and the remaining butter, mix well and turn off the heat. Let the risotto rest for about 1 minute. Decorate it with the remaining lemon peel strips and serve.
A show of color, smell and taste.
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Ingredients for duck breast with orange and other fruits
Preparation Duck breast with orange
Superficially grow the skin on the fillets and season with salt, pepper and possibly cumin. Leave at room temperature for 15 minutes. In a small pan, lightly brown the almond flakes. Preheat the oven to 180 C.
Thinly clean the first orange and put the peel strips aside then squeeze the juice. Peel a squash, grate it and cut it into quarters that are immediately moistened with orange juice to prevent oxidation. The seed box is removed and each quarter is cut into slices and then into small cubes (with a side of max 1 cm). The resulting cubes are placed in a bowl together with the orange peel strips and sprinkled with the juice from it. Wash the pear and cut it in half lengthwise. Squeeze the second orange and moisten the cut surfaces of the wall with its juice. It is also hollowed out of the seed box and then cut into lengths, trying to keep its shape (including the tail).
How do we fry a duck breast with orange?
Choose a pan with a thick bottom, without any fat (it will leave your own fat rate to fry) and put the fillets with the skin down. Put the duck in the cold pan and it will heat up with it at the same time. Thus the fat melts slowly and then forms a crispy crust. From the moment it starts to sizzle, approx. 4-5 minutes on high heat then return for another 2-3 minutes on the back. The skin should be reddish (not burnt) and crunchy. After standing for 2-3 minutes and on the opposite side, transfer to a heat-resistant dish (pan without plastic handle or Jena or tray) and put in the hot oven for another 6 minutes at 180 C. From the pan in which when fried, remove some of the resulting fat and keep about 1 tablespoon of it.
How do we prepare the fruits for Duck Breast with orange, currants, quince, pears?
Put the pan with a little remaining fat on medium heat again and place the pear slices in it (drained of orange juice). Fry on the first side, turn and sprinkle with 50ml of Porto wine and add a tablespoon of red currant jam. It is allowed to drop a little to caramelize but not to soften excessively & # 8211 must have an outfit and be slightly crispy in the middle. Carefully remove with a spatula into a tray and continue with the quince cubes. They need a longer cooking time, so they add the orange juice in which they stayed as well as the pear juice. Likewise, they are quenched with the remaining 50ml of Porto wine and a second tablespoon of currant jam is added. Keep on fire max. 5 minutes until they become slightly translucent and color nicely from the currants.
Sophisticated: Risotto with saffron
Because we will not eat for a long time in the style of COVID, that is, in isolation, maybe someone will want to celebrate this moment. In this sense, nothing seems more appropriate than a risotto born in the area of Milan, one of the most affected areas in Europe, by the sinful virus.
The key ingredient in this risotto is saffron, the most expensive spice in the world, which costs even more than gold, which will give the rice its specific yellow and which you better not buy, if you want to keep your money in your purse.
If, however, someone wants to pamper their loved ones, risotto with saffron is worth a try, and if you want to prepare it but you can not buy it, replace the expensive ingredient with turmeric, a spice with anti-inflammatory properties, which color in yellow everything it touches, it's easy to find in any supermarket and costs very little.
The sun risotto is very easy to prepare and will cheer up your meal and soul just like spring in the garden, and if you like to cook rice like this, try the other options: risotto with asparagus, tomatoes and peas.
Ingredients for 2 large or 4 smaller portions:
* 1 teaspoon saffron (or 1 teaspoon grated turmeric)
* 1 cup rice with round grain
* 3/4 glass of white wine
* 1 tablespoon olive oil
* 1 cube of soup (chicken or vegetable)
* 1/2 cup grated Parmesan cheese
* 1 raw egg yolk (optional)
* a little lemon juice
You still need:
1. Dissolve the cube of soup in a liter and a half of boiling water
2. Finely chop the onion and cut the garlic into thin slices
3. In a larger saucepan (if it is non-stick it is even better), put the onion and garlic to harden, in a tablespoon of olive oil, over medium heat.
4.After the vegetables have softened a little, add the wine and, after a short boil, add the rice. Mix well until all the liquid is absorbed
5.Add the saffron or turmeric, mix, then make a medium heat, towards the small and, with a polish, add from the soup to the rice (one polish, if it is big, two, if the polish is small), mix well, then put the lid and allow the liquid to be absorbed. Repeat the operation and stir often, so that the rice releases its starch, until the rice is cooked. If your soup runs out before the rice is cooked, replace it with hot water (Why hot? So as not to stop the cooking process, which would happen if the water was cold)
6. When the rice is cooked, turn off the heat and add to the composition the grated pamezan (keep the plates for a while) and the diced butter and the raw egg yolk. Stir until well incorporated, taste and season with salt and pepper.
9. Finish with a few drops of lemon juice (it will give a little acidity to the preparation and will intensify all the flavors)
10. Serve the risotto in deep plates, soup or in bowls, sprinkled with a little grated Parmesan.
Risotto with tomatoes
A basic risotto, with few ingredients, irresistible for children.
- Ascen Jiménez
- Cuisine: Italian
- Recipe type: rice
- Calories: 420
- Gates: 4
- Preparation time: 10M
- Cooking time: 30M
- Total time: 40M
- 60 g of onion in pieces
- 30 g extra virgin olive oil
- 320 g rice for risotto (Arborio.)
- 70 g of white wine
- 700 g vegetable broth
- 120 g mashed tomatoes
- Salt and pepper
- Parmesan for shaving
Put the onion and oil in the glass. programmer 5 seconds, speed 5.
We lower with the spatula what is left on the walls of the glass. programmer 3 minutes, 120º, speed 1.
Add the rice and, without the glass, program 3 minutes, 120 °, turn it to the left, speed 1.
Add the wine and, again without a glass, cook 3 minutes, 100º, turn left, speed 1.
Now add the broth and put the basket on the lid, as seen in the video. programmer 5 minutes, 100º, turn left, speed 1.
Finally add the mashed potatoes. Put the basket back on the lid and program 10 minutes, 100º, turn left, speed 1.
Risotto with orange - Recipes
Preparation time: 35 min.
Ingredient: 400 g peeled and chopped pumpkin, 2 sprigs of rosemary or thyme, 1 clove of garlic, 1 bag of frozen vegetables (carrots, peas, etc.), 250 g fresh or canned mushrooms, 1 small onion, 5 tablespoons fine oil, pepper, 350 g Arborio rice, 1 orange.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: 1.5 l of lightly salted water, bring to a boil, add the pumpkin pieces, rosemary, garlic clove and frozen vegetables and cook for 15 minutes, until the pumpkin is soft. Peel a squash, grate it and squeeze the juice. Chop the onion and cook in three tablespoons of oil. Add the mushrooms, taste the salt and pepper. Add the rice, cook for a few minutes together with the mushrooms, then gradually quench with the water in which the pumpkin was boiled.
Peel half an orange strip, which is hardened in two tablespoons of oil, in a saucepan, over low heat. Remove from the hob when lightly caramelized. As soon as the rice is ready, pour in the oil in which the orange has hardened and let it penetrate for a few minutes, covered with a lid. Serve with ground pepper.
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In a pan with a little olive oil, put the chicken hammers, leaving them on the fire until they become slightly coppery, then place them in a separate bowl. Put the finely chopped onion and crushed garlic in the same pan, leave it on the fire for 1 minute, then add the finely chopped pepper, chicken hammers, sun-dried tomatoes and tomato paste. Squeeze the orange juice and add both the juice and the pulp to the food. Pour chicken soup into the pan and season with salt, pepper and thyme. Cover the pan with a lid and cook for an hour on low heat. When almost ready, add the olives.
The chicken dish with orange and olives can be served with a garnish of rice pilaf.
Wash the lemons and oranges in warm baking soda with a new kitchen sponge.
We wipe them and put them on the grater with small holes, avoiding the white part as much as possible.
We put layers of lemon peel and sugar in jars, the first being lemon peel and the last sugar.
Do the same with the oranges.
We keep the jars obtained in the fridge, the sugar will melt again and the citrus peel will become transparent and will have a wonderful aroma. etc. or other sweets, for example rice pudding.
If you don't like the idea, you can keep the shells dry, turning them into powder, you have the recipe here (click). Good luck with that !
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Cocktails Recipes with gin
1. "Gin and tonic"
- gin - 100 ml
- Tonic - 200 ml
- Lemon circle - 1 pc
- ice - a third glass.
Preparation: in a glass of ice, pour gin, tonic, then put a circle of lemon. Drink through a straw. An alternative cocktail recipe is shown in the video.
gin and tonic
2. "The Bronx"
- gin - 20 ml
- red vermouth - 10 ml
- dry vermouth - 10 ml
- orange juice - 20 ml.
Preparation: Put in an ice cube stirrer and all the remaining ingredients, stir a few times, then strain into a cocktail glass.
3. "Lady Chatterley"
- gin - 30 ml
- Curacao - 10 ml
- dry vermouth - 10 ml
- orange juice - 10 ml.
Preparation: after mixing in an ice stirrer all the contents poured into a glass with a tall stem.
4. "Grapefruit splash"
Preparation: Fill a glass with ice, add grapefruit juice and gin, mix a tablespoon of cocktail.
- gin - 15 ml
- Blackcurrant liqueur - 15 ml
- Limonchello - 20 ml
- black pepper - 1 gram.
Preparation: This strong cocktail is poured in layers, in the following sequence: Gin, Limoncello, raspberry liqueur. Then the surface of the pile sprinkled with pepper.
6. "Apple Martini"
- gin - 15 ml
- apple juice - 40 ml
- dry vermouth - 25 ml
- apple slices - 2-3 pieces.
Preparation: Mix all ingredients in a glass.
- coffee liqueur - 30 ml
- gin - 30 ml
- cream 33% fat - 30 ml
- ice cubes - 200 grams
- nutmeg - 2 grams.
Preparation: Mix all ingredients in a shaker, then strain the finished drink into a glass.
8. "Syuzi Vong"
- tangerine liqueur - 20 ml
- lemon juice - 20 ml
- Dry champagne - 20 ml
- gin - 20 ml.
Preparation: all ingredients, except the champagne shake in a shaker, pour into a glass and add the champagne. To decorate the drink on the edge of the bottle can put a slice of orange.
9. "001" Cocktail - hate
Preparation: fill the glass with ice, gin, syrup and sprite. Drink through a straw.
- peach liqueur - 30 ml
- dry vermouth - 30 ml
- gin - 30 ml
- ice cubes - 200 grams.
Preparation: Mix all ingredients in a glass and add a slice of lemon.
Separately, it is worth mentioning that in addition to cocktails, you can simply mix a gin and juice. Ideal orange, lemon, fresh apples and cherries (fresh juice). The proportions depend on the desired resistance, it is the classic ratio of 1: 2 (one part and two part gin juice).
We also boil the bones with the marrow until they leave the flavor well in the soup, and the mallow is well cooked. Season the bone broth with salt.
Peel an onion, finely chop it and fry it in a little oil. When the onion becomes translucent, add the rice and mix well with the onion for a few minutes, until it begins to penetrate easily. Add the wine and let the rice cook in the wine until the alcohol evaporates. Now we add from the bone broth so that the rice of the tooth has to boil. Season with salt and pepper, add a little butter for creaminess and a little grated Parmesan for an intense taste.
We divide the rice into three parts and make the three risotto recipes.
For the first risotto recipe we prepare a parsley pesto with dill, a little garlic and olive oil, but we taste a little Parmesan. Mix the rice with this pesto and garnish with pan-fried shrimp in butter with a little garlic.
For the second risotto recipe, add a little saffron rice and garnish with the bone marrow.
For the third risotto recipe, fry the mushrooms with a little oil, a little onion and garlic. mix them with the rice and sprinkle green parsley on top.
We will have three risotto recipes in three colors and with three different flavors.
For more details and tips from & icircndrăgitul Chef Nicolai Tand, access the video above, taken from the morning show Neatza with Răzvan and Dani.