Guest post: Blood orange risotto

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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)
  1. In a medium saucepan or large pan, sautee the onions, garlic and herbs over medium-high heat until onions are slightly browned
  2. Add the arborio rice and mix constantly for 1 minute
  3. Reduce heat to medium-low. Add white wine or 1 cup of chicken broth and the blood orange zest
  4. Once liquid is absorbed, add 1/2 cup chicken broth and wait for liquid to absorb
  5. Add the blood orange juice
  6. Once juice is absorbed, continue adding chicken broth in 1/2 cup aliquots until the rice is al dente
  7. Mix in parmesan cheese and stir till the mixture is thickened. Season with salt if needed.
  8. Garnish with parmesan cheese and rosemary and serve
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