Carnaroli risotto with carrots, lime and glasswort

Toast the rice with the pasteurised shallot and alternate cooking with the vegetable broth and carrot centrifuge, using it all. Once cooked, add salt and pepper to taste and stir in the extra virgin olive oil, lime zest and a few drops of lime juice. Pour the risotto onto the plate and garnish with the lightly blanched glasswort, its powder, a few carrot tufts and the finger lime.

Recipe by Chef Fabio Silva

Ristorante Derby Grill Monza

Photo: © Fulvio Cavadini

Serves for 4 persons
  • 320 g Carnaroli rice
  • 1 l vegetable broth
  • 80 g extra virgin olive oil
  • 1 pasteurised shallot
  • 5 g glasswort
  • 500 g centrifuged carrots
  • 1 lime zest
  • salt and pepper