The history and origins of citrus risotto are almost completely unknown. The only certainty is its island of origin, namely Sicily. Most likely, this risotto originated as an “advanced version” of the equally famous Sicilian orange salad, as a tribute to the typical smells and flavors of Sicily. Today, citrus risotto is one of the most popular among young couples, who are carried away by the scents and intense taste of the recipe. Preparing it is much easier than expected. The quality of the oranges and lemon make all the difference, giving the rice a richer or more sour flavor.
Before you try your hand at preparing it, make sure you have purchased quality citrus fruits that are not too sour and that go well with the delicacy of the risotto.

Ingredients Citrus Risotto

The recipe and quantities we are about to offer can please the palate of 4/5 different diners, and preparation will take a minimum of one hour. – 320 g carnaroli rice
– 100 g mascarpone
– one orange
– one lemon
– one small golden onion
– 15 ml evo oil
– 35 ml dry white wine
– 25 g pecorino romano
– ready-made broth (you can use stock cube or make it separately) to taste
– salt and pepper to taste
– thyme to taste.

Proceedings

The first thing to do is to take care of the citrus fruit, carefully cutting both the orange and the lemon. Both should be stripped of the peel and the white part that separates the pulp from the outer layer, then diced more or less evenly. Place all the cubes back into a bowl and finely chop the onion. Place a pan on the stove with plenty of oil inside and add the onion.
Let it brown for a few moments, until it begins to brown. At this point, pour in the rice and toast it for 2 to 3 minutes. Slowly, deglaze with the white wine and wait for all the alcohol to evaporate from the pan. Then add the broth, proceeding with the help of a ladle. Do not overdo the stock at first but let the rice itself ask for it, watching its appearance and adding liquid only when you see it is too dry. Continue cooking for about 15 minutes, tasting at the end to make sure it is cooked. Adjust the salt and pepper and pour in the diced orange and lemon, stirring well so that they join the rice perfectly. Let the risotto continue to cook for another couple of minutes, then turn off the heat and add the mascarpone.
Stir and top with the pecorino cheese and sprigs of thyme so that the fragrance wafts from the risotto even more intensely.

Taste one last time to make sure the salt is perfect and then move the rice to a serving dish.
You are ready for your Sicilian-style recipe, fragrant and with unforgettable flavor.