{"id":47622,"date":"2022-09-18T22:05:07","date_gmt":"2022-09-18T22:05:07","guid":{"rendered":"https:\/\/cucineditalia.com\/smoked-onion-shrimp-and-chinese-mandarin-risotto\/"},"modified":"2022-10-04T11:33:14","modified_gmt":"2022-10-04T11:33:14","slug":"risotto-smoked-onion-shrimp-chinese-mandarin","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/risotto-smoked-onion-shrimp-chinese-mandarin\/","title":{"rendered":"Smoked Onion, Shrimp and Chinese Mandarin Risotto"},"content":{"rendered":"\n

A first course <\/a>with tantalizing flavors and exotic hints, designed by Chef Enrico Cerea of the tri-starred restaurant Da Vittorio in Brusaporto Bergamo. The mingling of the the smokey onion, brightly flavored shrimp and juicy Chinese tangerine create a risotto recipe that is perfumed and savory and sweet.<\/p>\n\n\n\n

Ingredients for the risotto recipe for four people<\/strong><\/h2>\n\n\n\n

For the Chinese mandarin cream<\/strong><\/h3>\n\n\n
\n
Chinese tangerine<\/strong>: 1<\/div>\n
Tpt syrup<\/strong>: 50 g<\/div>\n
Chinese tangerine pulp<\/strong>: 80 g<\/div>\n
Evo oil<\/strong>: 25 g<\/div>\n
Salt<\/strong>: 5 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the smoked Giarratana onion<\/strong><\/h3>\n\n\n
\n
Giarratana onion about 300 g<\/strong>: 1<\/div>\n
Smoking tool<\/strong>: 1<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the shrimp<\/strong><\/h3>\n\n\n
\n
Shrimp<\/strong>: 6<\/div>\n
Evo oil<\/strong>: 10 g<\/div>\n
Lime<\/strong>: 1<\/div>\n
Mint leaves<\/strong>: 4<\/div>\n
Basil leaves<\/strong>: 4<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the risotto<\/strong><\/h3>\n\n\n
\n
Carnaroli rice<\/strong>: 240 g<\/div>\n
Chopped onion<\/strong>: \u00bd tablespoon<\/div>\n
White wine<\/strong>: \u00bd glass<\/div>\n
Vegetable broth<\/strong>: 2 l<\/div>\n
Butter<\/strong>: 60 g<\/div>\n
Grated Parmesan cheese DOP<\/strong>: 30 g<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the Chinese mandarin cream<\/strong><\/h3>\n\n\n\n

Place the citrus fruit cut into four wedges in a vacuum bag along with the syrup. Vacuum-seal three times, after which drain the segments from the syrup and transfer them to a thermomix with the remaining ingredients. Heat to 80 \u00b0C and blend at maximum speed for three minutes, then strain with a chinois and store in a cooking bottle until ready to use.<\/p>\n\n\n\n

For the smoked Giarratana onion<\/strong><\/h3>\n\n\n\n

Bake the whole onion for 90 minutes at 180 \u00b0C. When it is cooked, remove the peel and place it in a container sealed with food-grade foil and make a small hole to insert the smoking nozzle with the smoking tool. Proceed to smoke and after about 20 minutes blend the onion until creamy. Set aside.<\/p>\n\n\n\n

For the shrimp<\/strong><\/h3>\n\n\n\n

Clean the shrimp and cut them into coarse pieces. Season them with the oil, juice and grated lime zest, salt, pepper, mint and basil. Allow to rest. Meanwhile, prepare the risotto.<\/p>\n\n\n\n

For the risotto<\/strong><\/h3>\n\n\n\n

In a saucepan, brown the onion with a splash of oil, add the rice and toast it well. Deglaze with the wine and let it evaporate completely. Cook adding a little stock at a time, then a few minutes before the end add the smoked onion cream. When cooked, stir in the butter and Parmesan cheese.<\/p>\n\n\n\n

Plate<\/strong><\/h2>\n\n\n\n

Arrange the Chinese tangerine cream on the plate, lay pieces of shrimp on top and the well-mixed risotto.<\/p>\n\n\n\n

Da Vittorio<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A first course with tantalizing flavors and exotic hints, designed by Chef Enrico Cerea of the tri-starred restaurant Da Vittorio in Brusaporto Bergamo. The mingling of the the smokey onion, brightly flavored shrimp and juicy Chinese tangerine create a risotto recipe that is perfumed and savory and sweet. Ingredients for the risotto recipe for four […]<\/p>\n","protected":false},"author":4,"featured_media":46337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18472,16192,18473,18388,19861],"class_list":{"0":"post-47622","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-homemaderecipes-en","9":"tag-recipearancina","10":"tag-ricettelight","11":"tag-starchefrecipes","12":"tag-risotto-recipe"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=47622"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/46337"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=47622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=47622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=47622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}