Blood Orange Risotto

It’s blood orange season!  Not only the favorite food of Dexter as featured in his daily breakfast, but also a perfect accompaniment to risotto, the classic creamy Italian dish.  This turned out really nicely, I was worried I wouldn’t be able to taste the orange but it was a nice amount of flavor.  Remember the key to risotto is to add the liquid a little at a time and stir constantly (this isn’t like those other recipes where you can get away with not actually stirring constantly, you really need to if you want smooth creamy risotto).  I also prefer my risotto really creamy and not the classic al dente style so I tend to cook mine a little longer.

Serves 4
Blood Orange Risotto
3 tbsp olive oil
1 blood orange
1/2 onion, chopped
2 shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken stock
1 Tbsp butter
1/4 cup freshly grated Parmesan
Salt and Pepper to taste

1. Zest the whole peel of the orange

2. Section the orange, catching any juice in a bowl.  Halve the sections and set aside with the juice

3. Heat oil in a skillet over medium-high heat

4. Add the onion, shallot, and orange zest.  Cook until onions are translucent.

5. Lower heat to medium-low.

6. Add the arborio rice and cook about 5 minutes

7. Add the white wine and stir until absorbed.

8. Add the stock 1/2 cup at a time, stirring until absorbed between each addition.  Taste between additions, when the risotto is cooked to your liking stop, you don’t have to use all the stock.

9. Add the butter, cheese, salt, pepper, orange slices and their juice and garnish with parsley.

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