Orange Risotto

Orange risotto is a delightful and fragrant dish, with a citrus note that makes it perfect for a special lunch or dinner. Here’s a recipe you can try:

Ingredients

• 320 g of Carnaroli or Arborio rice
• About 1 liter of hot vegetable broth
• 2 untreated oranges (both zest and juice)
• 1 small shallot
• 50 ml of dry white wine
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• 40 g of grated Parmesan cheese
• Salt to taste
• Pepper to taste

Preparation

1. Start by grating the zest of one of the oranges and squeezing out its juice (if you prefer a more intense flavor, you can also use the juice of the second orange).
2. Finely chop the shallot and fry it in the oil and half of the butter in a large pan over medium heat. Do not let it color too much.
3. Add the rice and toast it for a few minutes until it becomes translucent, stirring constantly.
4. Deglaze with the white wine and let the alcohol evaporate on high heat.
5. Begin adding the hot vegetable broth, one ladle at a time, waiting for the rice to absorb the liquid before adding the next ladleful. Continue this for about 15-18 minutes.
6. Halfway through cooking, add the grated zest and part of the orange juice. Season with salt and pepper.
7. When the rice is al dente, turn off the heat, add the remaining orange juice, the grated Parmesan, and the rest of the butter. Mix well to cream the risotto.
8. Let it rest for a couple of minutes before serving.

Curiosity

Orange risotto is a dish that combines the flavors of Italian cuisine with the freshness of citrus fruits. This recipe, originated in Italy, pairs well with Mediterranean flavors and can be considered a variation of the Milanese where saffron is replaced by the summery aroma of orange. Moreover, risotto is very versatile, and this citrusy dressing lends itself well to being paired with different main courses, both meat and fish.