Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle L

Name: Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle L
Ingredients: Almond stock: 1 l of water; 200 g unpeeled almonds toasted at 140 °C for 15 minutes; 1 g of cocoa beans; 50 g of sugar; 1 pinch of salt; a little lemon and orange rind; Almond milk: 50 g of ground almonds; 300 g of water; 20 g of sugar; 20 saffron pistils; Malvasia jelly: 100 g of Malvasia; 100 g of water; 1 g of agar; saffron pistils; Candied saffron: 200 g of water; Almond and rice sauce: 150 g of almond milk (made with 50 g of almond cream and 150 g of water); 80 g of rice water (1 l of water with 100 g of rice, heated from cold to completely cooked, filter); lemon zest; orange; saffron; 40 g of egg yolks; 30 g of sugar; 1 pinch of vanilla; Almond sauce with almond cream: 50 g of almond cream; 80 g of rice milk; a little vanilla; a little saffron; Sandy almond chips: 25 g of almond chips (crunch); 3 g of cocoa chips; 25 g of sugar

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Almond stock Place all the ingredients in infusion for 24 hours in the fridge, then filter. Almond milk Blend the ground almonds with the water and [...]

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Ingredients

Almond stock: 1 l of water
200 g unpeeled almonds toasted at 140 °C for 15 minutes
1 g of cocoa beans
50 g of sugar
1 pinch of salt
a little lemon and orange rind
Almond milk: 50 g of ground almonds
300 g of water
20 g of sugar
20 saffron pistils
Malvasia jelly: 100 g of Malvasia
100 g of water
1 g of agar
saffron pistils
Candied saffron: 200 g of water
Almond and rice sauce: 150 g of almond milk (made with 50 g of almond cream and 150 g of water)
80 g of rice water (1 l of water with 100 g of rice, heated from cold to completely cooked, filter)
lemon zest
orange
saffron
40 g of egg yolks
30 g of sugar
1 pinch of vanilla
Almond sauce with almond cream: 50 g of almond cream
80 g of rice milk
a little vanilla
a little saffron
Sandy almond chips: 25 g of almond chips (crunch)
3 g of cocoa chips
25 g of sugar
25 g of water
Riso(co)tto: 200 g of Carnaroli rice
6 g of almond oil
60 g of Malvasia delle Lipari
600 g of almond stock
100 g of almond milk (with saffron pistils left in infusion for 24 hours)