Guest post: Blood orange risotto
A new recipe from a new contributor to the blog! My cousin, who lives in the US, used be just as fussy with food (if not more so) than me, but has now become a food and wine connaisseur par excellence! He very kindly shared this recipe for blood orange risotto, which I haven’t tried yet myself but definitely will soon – it looks amazing. I love risotto, and have already posted recipes for a bacon and spinach version as well as one with salmon and green beans, but you can never have enough of a warming risotto, particularly now, when the cold wind starts blowing…
- 3/4 cup arborio rice
- 3 cups chicken broth (approximate)
- 1/2 onion, diced
- 2 blood oranges, zested and juiced
- 2 cloves garlic, minced
- Olive Oil
- Basil
- Oregano
- Rosemary
- Thyme
- Salt
- 1/2 cup Parmesan cheese
- 1/2 cup white wine (optional)
- In a medium saucepan or large pan, sautee the onions, garlic and herbs over medium-high heat until onions are slightly browned
- Add the arborio rice and mix constantly for 1 minute
- Reduce heat to medium-low. Add white wine or 1 cup of chicken broth and the blood orange zest
- Once liquid is absorbed, add 1/2 cup chicken broth and wait for liquid to absorb
- Add the blood orange juice
- Once juice is absorbed, continue adding chicken broth in 1/2 cup aliquots until the rice is al dente
- Mix in parmesan cheese and stir till the mixture is thickened. Season with salt if needed.
- Garnish with parmesan cheese and rosemary and serve
Ooh, that’s a lovely colour..does it taste sour? X
Looks good, I will try it soon!
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