Rice: Risotto with Orange Zest and Rosemary Oil

By SharonE

Yummy risotto. I like to use the oranges afterwards for dessert (caramel dipped oranges).

Ingredients

• 2 cups vegetable broth
• 2 cups water
• 7 tbsp. extra virgin olive oil
• 1 leafy sprig fresh rosemary
• 2 navel oranges
• 1/2 cup finely chopped onion
• 1 1/2 cups Arborio rice
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
• 1/4 tsp. fine sea salt

Preparation

Step 1

Combine 5 tbsp. oil and rosemary sprig in a small saucepan; heat over low heat until oil reaches a bare simmer, about 2 minutes. Remove from heat and let stand 10 minutes, then remove rosemary from oil; reserve oil. Remove and reserve leaves from toasted rosemary; discard stem. This can be prepared ahead.

Combine broth and water in a medium saucepan; heat to a very gentle simmer.

Meanwhile, finely grate zest from 1 orange; put zest in a small bowl or ramekin and cover with plastic wrap.

From remaining orange, using a sharp paring knife, cut zest in long strips, avoiding white pith. Thinly slice zest strips lengthwise. Wrap in plastic wrap.

Heat remaining 2 tbsp. oil in a large saucepan over medium heat. Add onion; cook stirring frequently with a long wooden spoon until softened, about 3 minutes.

Add rice, increase heat to medium-high, and cook, stirring frequently, until rice is translucent, about 4 minutes. Add 1 cup broth mixture, reduce heat to medium-low and cook, stirring frequently, until liquid is mostly absorbed.

Add about 1/2 cup broth and grated zest. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2-cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite (you may have broth leftover).

Remove risotto from heat. Stir in cheese, 1 to 2 tbsp. reserved rosemary oil and salt. Adjust seasoning to taste. Serve immediately, sprinkled with zest strips and rosemary.