Spring Risotto

A Taste Of Italy

P1010651Spring Risotto

Category: Side Dish or Main Dish

Our trips to Italy have been the downfall of our waistlines. One Italian dish I can never get enough of is risotto, and this recipe is perfect as a side dish with a nice steak or as a meal unto itself. Although it says “Spring” Risotto, this dish is perfect for any season.

2 Tablespoons Butter
1 Bunch Green Onions (white only – leeks or shallots also work well)
1 Cup Arborio Rice (we are partial to Ferrara in the blue box)
1 Cup Dry White Wine
4 Cups Low Salt Chicken Broth
2 Cara Cara Oranges (if unavailable use orange with sweeter skin)
2 Tablespoons Mascarpone Cheese
1/2 Cup Shredded, Fresh Parmesan or Pecorino Cheese
Fresh Chives, Sliced
Fleur de Sel and White Pepper (to taste)

P1010635Recipe Directions:
Warm broth in small pan.  In large sauté pan, sauté green onions in butter until just soft.  Add rice and sauté until slightly crunchy, do not over cook.  Add wine and stir until just evaporated.  Add broth, 1 cup at a time, stir until just evaporated and then add next cup.  If rice is not al dente by the time you run out of broth, add either an additional cup of broth or wine or if you don’t have either, water.  Turn heat to low.  Stir in orange zest and cheeses until melted.  Salt and white pepper to taste.  Garnish with sliced chives.

The oranges really make this dish, try it at least once with the oranges.  Otherwise makes an excellent base recipe for risotto.



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