By Nancy Caivano
1 whole blood orange
3 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
(or 2 tsp jar chopped garlic)
1 shallot, chopped
Zest of 1/2 lemon, finely grated
Zest of 1/2 lime, finely grated
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated parmesan cheese
1/4 cup parsley, chopped
Salt and Pepper
Finely grate zest of half of the blood orange, and set aside. with a small, sharp knife, carefully remove sections from membranes, holding over a bowl to catch any juices. Combine orange sections and any juice, and set aside.
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, garlic, shallot and lemon, lime and blood orange zest. Cook until onion is translucent but not browned. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.
After last addition of stock is added, add orange sections and juices. When last addition of stock is absorbed, remove from heat, and stir in butter, parmesan and parsley. Season with salt and pepper, and serve immediately.
If you can't find blood oranges, try substituting tangerines.
Pasta Risotto and You
- Baked Pasta with Eggplant, Mushrooms and Three Cheeses
- Four Cheese Ravioli with Roasted Tomato Glaze
- Pasta with Spicy Greens and Cannellini Beans
- Citrus Risotto
- Risotto with Garlic Shrimp, Mascarpone and Walnuts
- Apple, Pear and Raisin Risotto
This page created November 1999