Mojito Risotto

Here's an extravagant recipe to start drinking oops, Start eating!

Ingredients x4 people:

For risotto

• Carnaroli rice 340g
• Prosecco wine 750mL
• Broth 1\2L
• Onion 1\2
• Rum 1 glass
• Ginger qb
• Fresh mint and coriander some leaves
• Butter 50g
• Lime 1
• Oil evo 15mL
• Salt and pepper qb

for rum icing

• Brown sugar 30g
• Rum 1 ounce
• Salt and pepper qb

Procedure:

In two different pots we boil half a liter of vegetable stock, and 750mL of prosecco on a low flame.

Finely chop half an onion and a piece of ginger and cook in a saucepan with the handle, with a tablespoon of evo oil and 25g of butter, over medium heat until the onion is golden brown.

Add 340g of rice and let it toast for a couple of minutes taking care to turn it continuously, pour half a glass of rum and let it fade completely and lose the alcoholic part, continue to turn the rice with a wooden spoon so that it does not stick.

Add, one ladle at a time, the hot prosecco until it runs out and then continue cooking with the broth. In the meantime, tripe a few leaves of fresh mint and coriander that we will add at the end of cooking.

Next to the cooking, turn off the heat, add salt and pepper and mix with the rest of the butter. We squeeze the lime, sprinkle with mint and chopped coriander and plate.

For the rum icing, put 30g of brown sugar in a pot over low heat and let it caramelize. We blend with an ounce of rum and deglaze. Adjust the salt and add a sprinkling of pepper.