Risotto All’Arancia

Oranges for a rainy day…

When I moved to Italy, I thought I could expect sunshine all year long. At least that was my hope. Well, because it can get a bit colder in Tuscany in autumn and it only rained the last few days I wanted to cook something with more sunshine. After some searching, I found this recipe for a risotto with oranges from Sicily. Although it scared me off a bit at first – not because of the oranges – rather because a risotto sounds somehow difficult.

Just like pasta, the rice should be “al dente” at the end and at the same time it should not boil the whole liquid, but it should have a semi-liquid consistency. Sounds more complicated than the microwave rice I’ve prepared so far …

It is important to use ripe sweeter oranges. Since the recipe comes from there, oranges from Sicily are best, of course. The taste is really interesting and unusual and reminds at the first moment of the typical sweet and sour sauce from the Chinese snack bar.

Ingredients (2 servings):

160 g Rice (Carnaroli)
1/2 onion
30g Butter
1 yellow pepper
1 clove of garlic
2 oranges
450ml vegetable broth
30g Pecorino (matured sheep cheese)
salt and some hot peppers

The olive oil does not really belong in the photo. To be honest, I was a bit surprised, because in Italy everything is eaten with olive oil – usual.

Preparation:

First of all, all the ingredients (except garlic) are cut into small pieces.
Especially for the onions, the smaller the better.
Then one of the oranges is squeezed and the juice is set aside. The other orange is peeled and filleted.
In a pot first the vegetable broth is brought to simmer.
At the same time, heat about 2/3 of the butter in a second pot and steam the onions, peppers and garlic clove a little.
After about 2 to 3 minutes, add the rice and lightly sweat for 3 to 4 minutes.
Then the rice is deglazed with the squeezed orange juice.
From now on, spoonfuls of the simmering vegetable broth are added to the rice.
It is important to stir the rice constantly and always provide it with enough liquid.
After 15 to 20 minutes the vegetable stock should be used up and the rice should be al dente. Then add the remaining butter, the pepperoni and the filleted orange pieces as well as the pecorino.
The consistency should now be sticky.

Tips…

It is not absolutely necessary to peel the tomatoes. I always do it because I don’t want the tomato peel in my food. The taste does not change if the tomatoes are used unpeeled.
Instead of the dried tomatoes you can also use tomato paste. If you have neither of them, use a little more tomatoes and let it boil down longer.