Risotto all’arancia
Today we dive into the world of flavors and surprise our taste buds with an extraordinary recipe from Italian cuisine: orange risotto. Here at ItalianStyleCooking, where we celebrate the culinary traditions of Italy, this dish takes us to the sun-drenched landscapes where fresh ingredients and creative combinations merge to create unforgettable culinary experiences.
Amount
servings
Ingredients list
- 400 g arborio rice
- 1 orange organic
- 50 g butter
- 1 onion
- 50 g parmesan cheese grated
- 100 ml dry white wine
- 1,5 l vegetable broth go to recipe
- 1 stalk spring onion
- salt
- pepper
Directions
- First wash the orange thoroughly. Then grate the peel on the surface with a zester. Make sure that the white, bitter part remains on the orange. Then squeeze the orange. Set the juice and zest to one side. Cut the spring onion into fine rings.1 orange, 1 stalk spring onion
- Now peel and finely chop the onion. Melt half the butter in a large pan and sauté the chopped onion for approx. 3 minutes.1 onion, 50 g butter
- Add the rice and fry for 1 minute, stirring constantly. Deglaze with the wine and allow to simmer. Then pour in the freshly squeezed orange juice and reduce the heat. Simmer until all the liquid has been absorbed by the rice.100 ml dry white wine, 400 g arborio rice
- Then keep adding a ladle of broth and stirring constantly. As soon as the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still a little firm to the bite. Then remove the pan from the heat.1,5 l vegetable broth
- Then add half of the orange zest and the spring onion rings, the grated parmesan and the remaining butter and stir well. Finally, season to taste with salt and pepper.50 g parmesan cheese
- Arrange the risotto in bowls or deep plates, garnish with the remaining orange zest and spring onions and serve hot.Buon appetito!
Calories: 555kcal (28%)Carbohydrates: 89g (30%)Protein: 12g (24%)Fat: 14g (22%)Saturated fatty acids: 9g (45%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 4gTrans fatty acids: 0.4gCholesterol: 35mg (12%)
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