Timbale with Orange Flavor
300 g Flora Riso Originario
200 g spinach
50 g butter
To bring to the table this fragrant party dish start by preparing a classic risotto with spinach.
First thing first, cut the shallot for sautéed, toast the rice, add the spinach and cook the risotto while adding broth or water when needed.
Put aside a knob of butter and stir the risotto with the remaining part.
Pour the risotto into a mold, pressing it well and let it cool for a few minutes.
Meanwhile, cut the orange into discs and let them caramelize with a knob of butter in a pan over high heat.
Turn out the timbale on a serving dish and garnish with caramelized orange and orange peel.