Lime risotto with Fior di Latte ice-cream

Lime risotto with Fior di Latte ice-cream

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 463 kcal
, Fat: 11 g
, Carbohydrate: 86 g
, Protein: 5 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 limes, use only the juice
½ vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
70g sugar
3dl water
1tsp butter
100g Fine Food Carnaroli Superfino
1tbsp lemon balm, finely chopped
1tbsp butter, chilled
2 Fine Food Gelato Fior di Latte
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How it's done

Bring the lime juice, vanilla seeds, sugar and water to the boil. Heat the butter in a pan. Add the rice, sauté while stirring until the rice is translucent. Gradually add the sugar & lime syrup, stirring frequently, so that the rice is always just covered with liquid, simmer for about 25 mins. until the risotto is creamy and al dente. Stir the lemon balm and butter into the risotto.

Good to know
Serve with: Grapefruit and orange segments.
Serve: Divide the risotto between two plates, top each serving with 1 scoop of Fior di Latte ice cream and serve immediately.

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