Blood Orange Risotto with Mushrooms & Basil
The fragrant taste and rich color of blood oranges – with Moro blood oranges sporting the deepest red – lends itself to both savory and sweet dishes. In this delightful recipe, it adds flavor to a classic risotto, with a flavorful combination of mushrooms and basil to create a main dish.
Ingredients
Risotto:
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 2 shallots minced
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh oregano chopped
- 2 sprigs fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 3/4 cup arborio rice
- 1/2 cup white wine
- 3 cups chicken broth about
- 2 blood oranges zested and juiced
- Salt to taste
- 1/2 cup Parmesan grated
Mushroom-Basil Topping:
- 3 tablespoons olive oil
- 1 lb crimini mushrooms thinly sliced
- Kosher salt to taste
- Freshly ground pepper to taste
- 5 sprigs basil chopped
- 5 garlic cloves crushed
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 1 ounce Romano cheese finely grated
Instructions
Risotto:
- In a large skillet with a high lip, add the olive oil at a medium-high temperature. Saute the shallots, garlic, basil, oregano, rosemary, and thyme for 3 to 5 minutes, until the shallots are slightly browned and fragrant.
- Add the rice to the skillet, and cook, stirring constantly to coat, for 1 minute or so.
- Reduce the heat setting to a medium-low. Add the white wine, 1/2 cup of chicken stock, and the blood orange zest.
- Cook, stirring, until the rice has absorbed all the liquid.
- Add the blood orange juice, and cook, stirring, until the liquid has been absorbed.
- Continue to add the chicken broth 1/2 cup at a time, stirring and cooking, until the rice has reached the desired al dente consistency. It should take about 15 to 20 minutes.
- Season with salt to taste, and stir in the Parmesan cheese.
Mushroom-Basil Topping:
- Heat the olive oil in a heavy skillet over a medium-high setting and add the mushrooms. Saute for about 2 to 3 minutes, and then add salt and peppet to taste.
- Cook for another 8 to 10 minutes, until the mushrooms have browned and are soft and tender.
- Add the basil, garlic, and butter, and cook for another 3 to 5 minutes until the garlic is softened.
- Remove the skillet from the burner, and add the lemon juice. Stir it into the mixture, including scrapgin any browned bits from the bottom
- Serve the risotto in bowls, topped by the mushroom mixture.
Tried this recipe?Let us know how it was!
