Carnaroli risotto with carrots, lime and glasswort » Cascina Cavallina
Toast the rice with the pasteurised shallot and alternate cooking with the vegetable broth and carrot centrifuge, using it all. Once cooked, add salt and
Ingredients
- 320 g Carnaroli rice
- 1 l vegetable broth
- 80 g extra virgin olive oil
- 1 pasteurised shallot
- 5 g glasswort
- 500 g centrifuged carrots
- 1 lime zest
- salt and pepper
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