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Risotto al azafrán con mousse de calabacita y crujiente de tocino
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Ingredients
Mousse de calabacita y mascarpone
- 320 g de agua
- 200 g de calabacitas con piel, en trozos (2-3 cm)
- 2 láminas de grenetina
- agua fría para hidratar la grenetina
- 100 g de queso mascarpone
- 1 cdita de ralladura de limón amarillo
- 1 cdita de tomillo seco
- ½ cdita de sal fina o al gusto
Crujiente de tocino
- 250 g de tocino ahumado rebanado
Risotto de azafrán
- 50 g de queso parmesano en trozos
- 60 g de echalote en mitades
- 2 dientes de ajo pelados
- 30 g mantequilla sin sal en trozos
- 320 g arroz blanco de grano corto
- 100 g de vino blanco
- 800 g de agua
- 1 cubo de caldo de verdura (para 0,5L)
- 2 - 3 pizcas de hebra de azafrán
- ½ cdita de sal fina o al gusto
- 2 - 3 pizcas de pimienta molida o al gusto
- 30 g de mantequilla sin sal en trozos
- Nutrition
- per 1 porción
- Calories
- 755 kcal / 3161 kJ
- Protein
- 16 g
- Fat
- 55 g
- Carbohydrates
- 46 g
- Fibre
- 2 g
- Saturated Fat
- 30 g
- Sodium
- 1509 mg
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