Risotto alla Arancia (Risotto with Orange) is a traditional Italian recipe for a classic risotto of rice cooked in chicken stock with a bayleaf that's finished with orange segments and slivered almonds. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto with Orange (Risotto alla Arancia).
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Risotto alla Arancia (Risotto with Orange): a classic Italian recipe for a risotto of rice cooked in chicken stock with a bayleaf that's finished with orange segments and slivered almonds served garnished with boiled slivers of orange zest.
Ingredients:
1 large orange
30g butter
1 tbsp olive oil
350g Italian rice
900ml hot chicken stock
1 bayleaf
1/2 tsp saffron threads
salt and freshly-ground black pepper, to taste
1 tbsp slivered almonds
Method:
Use a potato peeler to pare about 5 thin strips of peel from the orange. Place in a small pan of cold water, bring to a boil then drain. Use a sharp knife to slice off the remaining peel and all the pith from the orange then cut into segments.
Heat together the butter and oil in a pan then add the rice and the blanched orange zest. Stir for about 2 minutes, or until the rice is completely coated in the oil and butter.
Add the hot stock and the bay leaf and stir well to combine before stirring in the saffron. Cover the pan and cook over low heat, stirring frequently, until almost all the liquid has been absorbed (about 20 minutes). Continue cooking, stirring frequently, until the rice is tender then take off the heat.
Remove the bayleaf, stir in the orange segments and slivered almonds and season to taste. Serve immediately.
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