Postre
Tropical Dessert Risotto with Calendula, Mango and Pickled Pineapple
1 hPara 4Nutri-Score C€€
C
1 h
1 hTropical Dessert Risotto with Calendula, Mango and Pickled Pineapple
lo que necesita
Ingredientes
Arborio riceCereales300 g
MilkLácteos700 ml
SugarDespensa80 g
Butter (cold, cubed)Lácteos40 g
Mango (peeled and diced)Frutas y verduras1 pieza- Pineapple (diced, for pickling)Frutas y verduras200 g
Rice vinegarDespensa60 ml- Calendula petals (fresh or dried)Frutas y verduras5 g
Fennel seeds (lightly crushed)Especias3 g
Cinnamon (ground)Especias2 g- Neutral oil (for frying)Despensa500 ml
por ración
Nutrición
485kcal
- Carbohidratos
- 80 g
- Proteínas
- 8 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Sartén
Bol
Tamiz
Espumadera
paso a paso
Preparación
- Paso 1
Pickle the pineapple
- Warm the rice vinegar with a little sugar until dissolved.
- Pour over the diced pineapple and set aside to pickle.
- Paso 2
Toast the rice
- Melt part of the butter in a saucepan.
- Add the Arborio rice and toast until the grains turn translucent at the edges.
- Stir in the crushed fennel seeds and cinnamon.
- Paso 3
Cook the risotto
- Add the milk a ladle at a time, stirring, letting it absorb before adding more.
- Keep stirring until the rice is creamy and al dente.
- Stir in the sugar and the calendula petals.
- Paso 4
Fry the crispy rice
- Heat the neutral oil in a frying pan.
- Drop in a few spoonfuls of cooked rice and fry until golden and crisp.
- Drain on a sieve or slotted spoon.
- Paso 5
Finish and plate
- Mantecare the risotto with the remaining cold butter.
- Spoon into bowls and top with the diced mango, pickled pineapple and crispy rice.
- Scatter over extra calendula petals.