Citrus Fair – Citrus Risotto

Cooking concept with vegetables and copy space in the middle on wooden background

Citrus Risotto


3 Oranges

1 Grapefruit

1 White Onion

1 cup Arborio Rice

1 cup White Wine

2 Tablespoons unsalted Butter

3 Tablespoon of Olive oil

3 to 4 cups Vegetable stock

2 T Pepper


Remove zests from oranges and grapefruit with a zester and place on absorbent paper.

Juice 2 of the oranges and the grapefruit and reserve.

For the last orange, cut both of its’ ends so as to expose the flesh.  Setting the orange on the cut end, use a paring knife to carve away the skin and white pith in a series of smooth, curved strokes from top to bottom, rotate the orange and repeat until all the pith is removed.

Working over a bowl, hold the citrus in one hand. Slide the blade of the knife close to the white membranes on either side of each segment until you reach the middle of the membrane.

Repeat this method on each membrane until you fully remove all of the orange segments while avoiding the seeds. Combine juice with the rest of squeezed juices and set aside orange segments.

Bring vegetable stock to a light boil and set aside.

Finely chop onions and set aside.

Melt 1 T butter and 1 T of olive oil in a heavy bottom pot. Add onions and cook at low heat until translucent but not browned.

Add Arborio rice and stir continuously with a wooden spoonuntil hot to the touch. Raise heat to medium and add white wine.

Continuously stir until the wine has evaporated then add juice from grapefruit and orange.

Continue stirring until absorbed by rice.


Add orange segments.


Add 1 cup of vegetable stock. Continue stirring in order to avoid the rice getting suck on the bottom on the pan. After the first cup of stock has been absorbed by the rice add ½ C of stock at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice; dragging your spatula through the rice should leave a dry path where the spatula was. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. Ideally, you want to use just enough broth to cook the rice and no more.

Cooking time should be about 18 min in total (from start to finish) and should have a wet sand like consistency.

Finish with remaining butter and pepper, check seasoning, and garnish with grapefruit and orange zests.


Buon Appetito!