Orange risotto is a fragrant and aromatic first course, a very simple winter dish to make, ideal for Sunday lunch and for special occasions: you will amaze your guests with an original and delicate dish. For the preparation, use organic tangerines, since the peel will be used in the realization of the recipe: an ingredient that will give the dish an irresistible aroma. The rice will be toasted with extra virgin olive oil, blended with mandarin juice and cooked with the addition of vegetable broth. The risotto will then be creamed with Parmesan and served with the mandarin peel. Here are all the steps to make it happen.
FOR 4 PEOPLE
Ready in: 40 minutes
Calories in the recipe: 1730
VEGETABLE BROTH 750 ml • 43 kcal
SHORT-GRAINED RICE 360 gr
MANDARIN ORANGE 5 • 43 kcal
GRATED PARMESAN 50 gr • 21 kcal
SALT UP as required • 21 kcal
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
The calories refer to 100 grams of the product
How to prepare orange risotto
Prepare the vegetable broth and keep it warm (1). Wash the tangerines and grate the zest (2). Squeeze them and make about 250 millilitres of juice. Toast the rice in a pan with extra virgin olive oil and salt (3). Add the grated rind of the mandarins: leave some aside for decoration. Stir constantly, so as to release the essential oils of the peel.
Deglaze the rice with half the mandarin juice (4) and continue cooking, adding the vegetable broth to the rice gradually: it will take about 15 minutes. Stir in the rice with the grated Parmesan, 2 tablespoons of extra virgin olive oil and the rest of the mandarin juice (5). Your orange risotto is ready to be served with grated zest (6).
You can make the dish even more aromatic by adding chives, to add as a decoration to the dish. You can also toast the rice with butter, instead of extra virgin olive oil, and also add chopped onion or shallot.
For decoration you can also use a caramelized mandarin: slice it finely, without peeling it, and caramelize it with a little brown sugar.
If you love citrus and fresh risotto, try the orange risotto or the lemon risotto, light and fragrant.
Alternatively, you can prepare the mandarin and shrimp risotto: just follow the recipe and sear the cleaned and peeled shrimp separately. Once ready, garnish the risotto with the grated mandarin zest and prawns.
It is advisable to consume the orange risotto immediately after preparation, to enjoy it at its best