Loto risotto with citrus fruits
discovering this traditional dish, revisited
Ingredients - 4 persons
- 50ml olive oil
- 50g shallots
- 260g Ticino risotto rice
- 150ml white wine, such as La Lepre
- 800ml hot chicken or vegetable stock
-
1 msp saffron powder or a pinch of saffron threads
- 50g butter
- 60g grated Sbrinz oder Parmesan cheese
- 1 lemon
- 150g Ticino goat's cream cheese
- 50g watercress
- Fresh citrus fruit for the garnish
- Yuzu fleur de sel, lime and pepper to flavour
Citrus confit
- 100g sugar
- 200g lemon juice
- 200g orange juice
- 220g salted lemons cut into small pieces
- 3 pieces yuzu lime zest
- 200g water
- 16g agar
Preparation
Citrus Confit
Lightly caramelize the sugar, then deglaze with water, citrus juice, finely chopped preserved lemons, and yuzu zest.
Reduce the mixture to about 600 ml, strain through a fine sieve, and bind with agar-agar.
Let cool, then blend into a smooth, jelly-like texture.
Risotto Preparation
Peel and finely dice the shallots.
Sauté the shallots and diced fennel in olive oil until translucent.
Add the Loto risotto rice and toast briefly.
Deglaze with 150 ml of white wine and reduce slightly.
Add about ¾ of the hot vegetable broth, season with salt and lime pepper, and simmer gently with the lid on for 10–12 minutes.
Towards the end of the cooking time, add lemon juice to taste.
Once the rice is al dente, stir in the butter and freshly grated Parmesan.
Let the risotto rest for 1–2 minutes, adjust seasoning if needed.
This final step is essential—it gives the risotto its perfect creamy consistency while keeping it delightfully al dente.
Plate the risotto on pre-warmed dishes and garnish with fresh goat cheese, citrus fillets, citrus confit, microgreens, and a crispy risotto chip.
A RECIPE BY Mattias Roock
