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Citrus risotto


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For 4 people:
320 g of brown rice
2 spring onions thin
zest of 1 orange and 1 lemon untreated
1 large fennel
vegetable stock
1 bunch mixed herbs (basil, parsley and fennel)
extra virgin olive oil


Delete from the citrus peel the white part.
In a saucepan, cover the skin of water and put onto the heat until they come to a boil.
Drain and repeat the process after changing the water.
When finished drain the rinds, dry and chop very roughly.
Trim the spring onions, wash, slice and sauté in a pan with 3 tablespoons of oil.
Add the rice and mix to the pan for a few minutes.
Add two ladles of hot broth and cook stirring frequently and pouring the broth as you need to.
Chop the herbs.
Clean the fennel, wash, dry, cut it into pieces and pass it to the mixer.
Transfer the mixture into a bowl, season with salt and pepper and scented with a hint of herbs.
Ten minutes before you remove the risotto from the heat and stir in the citrus rind chopped herbs.
When finished, garnish with a few tablespoons of cream of fennel and serve.

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(Thanks to Daniela Malavasi)

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