Type
Rice and Pasta dishes
Difficulty
Easy
Ingredients for 4 people
350 g of carnaroli rice
150 g of classic Robiola Osella
½ a white onion
3 large carrots
1 untreated orange
1 piece of fresh ginger root
a few parsley leaves
extra virgin olive oil
salt and pepper
Method
Peel the carrots, then wash them and slice them into rounds. Boil them until tender and keep the cooking water.
Use a hand blender to purée the carrots, adding the filtered orange juice and about half a glass of cooking water set aside.
Chop the onion and fry gently in a drizzle of oil until it becomes transparent; add the rice and toast it. Cook it through, gradually adding the water used to cook the carrots. A few minutes before the cooking time is complete, add the grated ginger, the carrot purée, and salt and pepper to taste. When the rice is cooked, take off the heat, stir in the classic Robiola and garnish with a few fresh parsley leaves.
