To bring this flavorful holiday dish to the table, start by preparing a classic spinach risotto. So first, chop the shallots for the sauté, toast the rice, add the spinach and cook the risotto, adding stock or water when needed.
Set aside a knob of butter and cream the risotto with the other part.
Pour the risotto into a mold pressing it well and let it cool a few minutes.
Meanwhile, cut orange slices and caramelize them with a knob of butter in a frying pan over high heat.
Turn the timbale out onto a serving plate and garnish with the caramelized orange sclices and some orange zest.
