Steamed umbrina with orange béchamel sauce
- 300g carnaroli rice
- 1l meat stock
- 2 sachets of saffron
- 125g burrata
- 60g grated parmesan
- 50g butter
- 50g white wine
- Extra virgin olive oil
- Saffron strands
Heat a little olive oil in a large, wide frying pan and toast the rice over a medium-heat, stirring continuously with a wooden spoon until translucent. Increase the heat then add the wine and let evaporate.
Add a ladleful of boiling hot stock to the rice, stir and when absorbed add another. Repeat until all the stock has been used. Just before the rice is fully cooked (approx. 5 minutes) dissolve the saffron in a little stock and add to the rice.
Remove from the heat, stir in the butter and parmesan cheese. Cover with a cloth or kitchen paper and leave to rest for a couple of minutes.
Serve the risotto with a spoonful of burrata cheese in the centre. Decorate with a few strands of saffron and a generous sprinkling of pepper..