Anna (Palumbo) Duronio, Montallegro, Agrigento
This is a traditional Sicilian risotto that is perfect for vegetarians. The combination of orange zest and juice give it a nice citrus flavour that is not overpowering.
(Yield: 6 servings)
2 oranges (unblemished skins)
3 tablespoons extra-virgin olive oil
½ cup onions (minced)
2 tablespoons shallots (minced)
2 cups arborio rice
½ cup dry white wine
5 ½ cups chicken stock (heated)
2 tablespoons butter (cut into bits)
½ cup freshly grated Parmigiano-Reggiano
salt and freshly ground pepper
1. Using vegetable peeler remove rind from two oranges, being careful not to include pith (which is bitter). Cut rind crosswise into thin strips (½ cup). Juice oranges and reserve liquid (1 cup) along with rinds.
2.Warm oil in large skillet over medium heat. Add onions and shallots. Cook until golden.
3.Add rice and stir to coat with oil. Continue cooking until edges become translucent (1 to 3 minutes).
4.Add wine and orange rinds. Stir until wine is completely absorbed.
5.Add enough hot stock to moisten all rice plus ½ teaspoon salt, stirring constantly until all stock has been absorbed.
6.Continue to add stock in small batches, just enough to completely moisten rice again, and cook until each successive batch has been absorbed.
7.When all stock is absorbed, add orange juice. Stir constantly, adjusting heat level so rice is simmering gently, until creamy but al dente (30 minutes from time wine was added).
8.Remove from heat and stir in butter until completely melted. Add cheese and mix again.
9.Adjust seasoning with salt and pepper.
Serve immediately, in warm shallow bowls.