[vc_row][vc_column][vc_column_text]Il pompelmo può diventare il protagonista di tutti i piatti previsti in menu: dall’antipasto al primo, dal secondo al contorno, per non parlare del dolce! Nella ricetta di oggi, Gigi ci propone un risotto al pompelmo: il giusto connubio tra un piatto confortevole e un sapore ricercato ed elegante.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Lista della spesa[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22300%20gr%20di%20riso%20per%20risotti%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%223%20cipolle%20di%20Tropea%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%221%20pompelmo%20rosa%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%221%20mazzetto%20di%20prezzemolo%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%221%20carota%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%221%20gambo%20di%20sedano%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Vino%20bianco%20dolce%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Olio%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Sale%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Pepe%22%7D%5D” animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Preparazione[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][vc_column_text]Sciacquate bene il pompelmo e sbucciatelo cercando di non prelevare l’albedo. Tagliate la buccia a listarelle sottili e mettetele a tostare in forno ventilato a 180° per circa 10 minuti.
Tagliate il pompelmo in due parti: una metà dovrà essere spremuta per insaporire il risotto, una metà dovrà essere tagliata a tocchetti per decorare il piatto.
Pelate le cipolle: due serviranno per il soffritto e una per il brodo.
Tagliate finemente le due per il soffritto, prendete una padella e mettete a scaldare un filo di olio extravergine d’oliva. Versate la cipolla tagliata e lasciate soffriggere per qualche minuto.
Nel frattempo, tagliate a metà la restante cipolla e mettetela a bollire in acqua salata con la carota e il gambo di sedano. Lasciate bollire in modo tale da preparare il brodo vegetale che servirà poi per la cottura del riso.
Nella padella con il soffritto iniziate gradualmente a versare il riso, mescolando dolcemente e versando il brodo qualche mestolo alla volta.
Qualche minuto prima di terminare la cottura, sfumate con il vino bianco dolce.
Sciacquate il prezzemolo e tagliatelo sottilmente.
Impiattate il risotto e decorate con polpa di pompelmo a tocchetti, prezzemolo tritato e listarelle di buccia tostata.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Buon appetito![/vc_column_text][/vc_column][/vc_row]