Citrus Risotto

Citrus Risotto is a delightful dish that combines the creaminess of risotto with the freshness of citrus fruits. Here is a recipe to prepare a tasty Italian-style citrus risotto.

Ingredients

• 320 g Arborio, Carnaroli or Vialone Nano rice
• 1 liter of vegetable broth (you can prepare it with celery, carrot, and onion)
• 2 untreated oranges
• 1 untreated lemon
• 1 shallot
• Dry white wine, about a glass
• 40 g butter
• Extra virgin olive oil
• 50 g grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Start by finely grating the zest of one orange and lemon, then squeeze the juice and set aside.
2. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the rice and toast it for a few minutes until it becomes glossy, then deglaze with the white wine.
4. Once the wine has evaporated, start adding the hot vegetable broth a little at a time, stirring often to prevent the rice from sticking.
5. Halfway through cooking, add the citrus juice and grated zest.
6. Continue cooking, adding broth when necessary, until the rice is al dente but still creamy.
7. Remove the risotto from the heat and cream it with butter and grated Parmesan. Adjust salt and pepper.
8. Let it rest for a minute, then serve the citrus risotto nice and hot.

Fun Fact

Citrus Risotto is a rather modern dish in Italian cuisine. Its freshness and aromatic flavor make it ideal as a spring dish. Often a few leaves of mint or basil are added for a final touch of freshness. If you desire an extra variant, you can add shrimp or langoustines during the creaming phase for a sea and citrus combination.

If there is any ingredient you do not like or you wish to ask for alternatives, do not hesitate to let me know!