Happy new year!
A new year has begun and it is time to feel inspired!
I spent new year's eve in Italy and enjoyed a rich and tasty fish based "cenone" with plenty of food and drink, so much to explode!
So I started new year's day with a light risotto using some aromatic Sicilian oranges which are at their best now.
This is a very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.
This will go well with a nice white and fruity wine.
- Prep Time : 15 minutes
- Cook Time : 20-25 minutes
Wash the orange. With a potato peeler scrape the zest off the orange; do not remove the white as it is bitter.
Squeeze the orange and keep the juice aside. Cut the zest into small sticks and put it into hot boiling water for a minute then drain it.
Peel and cut the onion finely and stir fry it in a pan with two tbsp of olive oil. Add the rice and toast it for a few minutes. Add the wine, salt and then the orange juice.
Dissolve the stock cube into the hot water.
Cook the rice according to packet instructions whilst stirring all the time, adding the broth from time to time as the water dries out. Add more hot water if needed.
Just a few minutes before the end of the cooking add the orange zest, finely chopped chives and pepper.
Switch the heat off, add the butter and the Parmesan and serve immediately.