Orange & basil risotto

Orange & basil risotto

By
From
Sicily
Serves
4

This sublime risotto takes inspiration from the fabulous sweet oranges and intensely flavoured herbs that grow in Etna’s fertile soil and under the Sicilian sun. Do serve swirled with your best extra-virgin olive oil and garnished with the basil – the marriage of flavours is a joy.

Ingredients

Quantity Ingredient
50g salted butter
2 tablespoons extra-virgin olive oil, plus extra to serve
1 shallot, finely chopped
300g arborio or carnaroli rice
100ml white wine
1 large orange, juiced
1 large orange, finely grated zest
1-1.2 litres hot chicken or vegetable stock
50g parmesan, finely grated
salt, to taste
small handful basil leaves, roughly torn, to garnish

Method

  1. Follow the instructions for the Cherry Tomato Risotto, substituting the tomato sauce with the zest and juice of the orange and adding the extra stock. Serve in warm bowls, drizzled with a good olive oil and garnished with a few torn or small basil leaves
Tags:
Italy
Italian
Sicily
Sicilian
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