Risotto with orange

I have prepared orange risotto a few times, whenever I feel the need to change something in classic rice recipes. The oranges bring a fresh taste, and the combination with butter and creamy cheese is easy to achieve without complicated ingredients. It's a recipe suitable for when you have little time and want something special, yet not complicated.

Quick Info

Total time: about 35-40 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: vegetarian main course

Ingredients

300 g risotto rice (valone nano type, if available)
1/2 onion
2 organic oranges (or untreated)
5 g butter
50 g robiola cheese
vegetable broth (made from onion, parsley, celery, carrot)
salt
pepper

Instructions

1. Wash the oranges well and dry them. Grate only the orange part of the peel. I sometimes use a potato peeler to get thin strips, and then chop them finer if needed. Set aside a few strips for garnish.

2. Cut the oranges and squeeze the juice. Keep it separate.

3. Finely chop the onion.

4. In a large pot, add the butter (save a little for the end) and sauté the onion over low heat until it becomes translucent, without browning.

5. Add the rice directly over the onion and stir for 1-2 minutes, just enough to coat it with butter and make it slightly shiny.

6. Pour the orange juice over the rice and stir. Let it simmer gently until the liquid is almost completely reduced.

7. Add the grated orange peel, except for the strips you set aside for garnish.

8. Start adding the vegetable broth, little by little, one ladle at a time, stirring frequently. Do not pour it all at once. The broth should be hot when you add it.

9. Let the rice cook for about 15 minutes from the first ladle of broth, stirring regularly, especially around the edges. Add more broth each time the liquid reduces.

10. When the rice is almost cooked (the grains should be soft but not mushy), turn off the heat. Add the robiola cheese and the remaining butter. Stir well to make it creamy.

11. Let the risotto rest for 1 minute in the pot, covered.

12. Serve the risotto immediately, garnished with the reserved orange peel strips.

Why I make this recipe often

This recipe is quick and doesn't involve many ingredients or techniques. It feels different from a classic risotto, especially in spring or winter when I find good oranges. It's hearty and works well as a main dish without needing anything else alongside.

Tips and Variations

Tips

1. Do not use the white part of the orange peel, as it is bitter.
2. The vegetable broth must be hot; otherwise, it will stop the cooking of the rice.
3. It is important to stir frequently, especially at the end, to prevent sticking.
4. Do not wash the rice beforehand – the starch helps with creaminess.

Substitutions

1. The robiola cheese can be replaced with another creamy fresh cheese, like mascarpone or ricotta, but the taste will be different.
2. If you can't find valone nano rice, arborio or carnaroli will work as well.

Variations

1. For a more intense flavor, you can add a little grated peel at the end, directly on the plate.
2. If you want a richer risotto, you can add a bit of parmesan at the end, although it's not in the original recipe.
3. You can also try other citrus fruits (tangerines or lemons), but the result will be more sour or sweeter, depending on the fruit.

Serving Ideas

Risotto is served hot, fresh, with strips of orange peel on top. It works as a vegetarian main dish without additional sides. It can also be a side dish for simple white fish if you don't want to stick to just the vegetarian option.

Frequently Asked Questions

1. Can I make risotto with store-bought orange juice?
I do not recommend it. Fresh juice has a different flavor, while store-bought is often too sweet or contains additives.

2. What kind of rice should I use if I don't have valone nano?
You can use arborio or carnaroli. It is important that it is a risotto rice, with round grains and rich in starch.

3. Can I add other vegetables?
This recipe does not call for additional vegetables, but you can add a bit of leek or celery to the broth, not directly in the risotto.

4. How do I know when the risotto is ready?
The rice should be cooked but still have a bit of firmness in the center and be creamy, not too liquid or dry.

5. I can't easily find robiola; can I omit it?
You can use mascarpone or ricotta, but the taste and texture won't be quite the same. Without any cheese, the risotto will be less creamy.

Nutritional Values

Estimation for one serving (out of 3 servings):
Calories: approximately 350-400 kcal
Protein: 7-9 g
Carbohydrates: 55-60 g
Fats: 8-10 g

Values may vary depending on the cheese used, type of broth, or amount of butter.

Storage and Reheating

Orange risotto is best enjoyed immediately after it's made. However, if there are leftovers, it can be stored in the refrigerator in a covered container for a maximum of 1 day. When reheating, add a little broth or water to restore creaminess, but the texture will not be the same as when it's fresh. I do not recommend freezing.