Orange risotto

Name: Orange risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: 80 grams of rice; 2 units of oranges; A small piece of white onion; sunflower oil to taste; boiling water, as much as necessary; salt to taste; one or two amaretto biscuits; a small piece of parmesan; a knob of butter

Pasta & rice main dishes ⏱ 30 min 🍳 15 min 👤 1 pers. ★★★☆☆ Challenging

Pasta & rice main dishes

Orange risotto

⏱ 30 min🍳 15 min👤 1 pp★★★☆☆

Do you know the secret of a successful recipe? You should reduce the number of flavours and ingredients, instead of trying to include too many! This orange risotto perfectly follows this rule: it is made simply with the juice of two organic oranges, rice, and a modest addition of butter and parmesan cheese at the end. All the flavour, colour and energy of organic orange juice, adding up to a main course which is guaranteed to be a success, as well as being extremely cheap!

Ingredients

rice 80 grams
oranges 2 units
onions A small piece of white onion
sunflower oil
water boiling water, as much as necessary
salt
Amaretti biscuits one or two amaretto biscuits
grain a small piece of parmesan
butter a knob of butter

Protein

Carbohydrates

68g

Fat

12g

Fiber

* approximate values per serving

Information

30 minutes Total time

15 minutes Active time

Serves 1 person

★★★☆☆ Challenging

Preparation

Sauté the onion in a little vegetable oil. Don't use olive oil because for this kind of dish it has too strong a taste which would conflict with the other flavours. When the onion has wilted, stir the rice in the hot oil for a couple of minutes. Start adding the orange juice at this stage instead of the normal white wine. Continue to add the remaining orange juice gradually, stirring constantly, and possibly a ladleful of hot water if necessary. We're not going to add any stock to this recipe, so as to avoid an unpleasant flavour combination with the orange juice. Season with salt and, after cooking, remove from the heat and stir in a knob of butter and a light sprinkling of parmesan. Garnish with some strips of orange zest, taking care not to include any of the white pith, which you have blanched for a few minutes in boiling water to get rid of any bitterness. Finish with a sprinkling of crumbled amaretto biscuit, then serve.

Tips

When you peel the orange zest, remember to avoid any of the white pith which is a particularly bitter part of the fruit

Trivia

In French, 'zeste' is both the word for the peel of citrus fruit and for the kitchen utensil used to remove it

Step by step

Ingredients

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Gently fry the white onion in a little sunflower oil

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Stir the rice in the hot oil for a couple of minutes

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Squeeze out the juice of two oranges

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Start to add the orange juice bit by bit, waiting till each addition is absorbed before adding more, and continue till cooked

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Peel some strips of orange zest and blanch them in boiling water

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Remove the risotto from the heat and vigorously whisk in a little butter and parmesan

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Serve with a sprinkling of amaretto biscuit crumbs and the orange zest

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Additional information

Orange Risotto with Amaretti for a Sweet Touch

One of the most interesting variations of orange risotto is certainly the one that includes amaretti, a cookie typical of Italian tradition. This preparation combines the citrus flavor of orange with the sweetness and crunchiness of amaretti, creating a dish with a surprising and original taste. The amaretti, crumbled and added during the creaming process, provide a contrasting note that makes the risotto even more interesting. To prepare this variation, follow the basic recipe for orange risotto and, once the desired creaminess is achieved, incorporate the crumbled amaretti along with the butter and Grana cheese. The result will be a creamy and fragrant risotto, perfect for a special dinner or a celebration.

Venetian Style Orange Risotto

Orange risotto can be reinterpreted in a Venetian style, using typical ingredients from the region. In this variation, in addition to orange juice, a bit of vegetable broth can be added to make the dish richer. The onion is sautéed in sunflower oil, but to give it a regional touch, it can be replaced with clarified butter. The preparation remains similar, but the use of fresh and local ingredients like Grana Padano cheese makes the dish even more authentic. This risotto is perfect to be served on festive occasions, paired with a good Venetian white wine, to enhance the citrusy and fresh flavors of the dish.

Light Orange Risotto without Butter

For those who want a lighter option, it is possible to prepare a light orange risotto by eliminating the butter from the recipe. Instead of butter, a bit of sunflower oil can be used for creaming, still maintaining a creamy consistency. Additionally, the amount of Grana cheese can be reduced for a lower caloric intake. This version retains the aroma and fresh flavor of orange, resulting in a light and digestible dish. Not only is it an ideal choice for those following a balanced diet, but it is also perfect for anyone wanting a tasty dish without compromising their figure. The light orange risotto is an excellent option for a light and delicious lunch.

Benefits of Orange Risotto: A Nutrient-Rich Dish

Orange risotto is a dish that offers several nutritional benefits thanks to its main ingredients. Rice, a source of complex carbohydrates, provides energy, while oranges are rich in vitamin C, antioxidants, and fiber, which help strengthen the immune system and improve digestion. The onion, present in the recipe, adds anti-inflammatory and antioxidant properties, contributing to overall well-being. In total, a serving of orange risotto provides about 350-400 calories, depending on the ingredients used. This dish, therefore, not only satisfies the palate but also offers significant nutritional value, making it an ideal choice for a balanced meal.

Can Orange Risotto be Frozen?

Many wonder if it is possible to freeze orange risotto. The answer is yes, but with some precautions. Risotto, like many other rice-based dishes, tends to lose some of its consistency and creaminess after freezing and thawing. To freeze it, it is advisable to do so immediately after cooking, allowing it to cool completely. Once cooled, it can be stored in airtight containers or food bags. When you wish to consume it, simply thaw it in the refrigerator and reheat slowly in a pan, adding a bit of water or broth to restore creaminess. However, it is always better to consume risotto fresh to fully appreciate its flavor and texture.