Carnaroli risotto with carrots, lime and glasswort » Cascina Cavallina

Name: Carnaroli risotto with carrots, lime and glasswort » Cascina Cavallina
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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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

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