Orange Risotto with Fontina Cheese
Indulge in the luxurious flavors of Orange Risotto with Fontina Cheese, a creamy and vibrant twist on a classic Italian dish. This recipe combines the rich, velvety texture of Arborio rice with the bright citrus notes of fresh orange zest and juice, perfectly balanced by the nuttiness of fontina and Parmesan cheeses. A splash of dry white wine enhances the depth of flavor, while a hint of fresh parsley provides a fragrant finish. Ideal for cozy dinner parties or an elegant weeknight treat, this risotto is cooked to perfection with the traditional method of slowly incorporating warm vegetable broth, ensuring a luscious, creamy consistency with every bite. Serve it piping hot for a dish that’s both comforting and sophisticated.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot
- 1 tablespoon Orange zest
- 0.5 cup Orange juice
- 0.5 cup Dry white wine
- 1 cup Fontina cheese, shredded
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the vegetable broth in a small saucepan over low heat to keep it warm throughout the cooking process.
In a large, heavy-bottomed saucepan, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
Finely chop the shallot and sauté it in the butter and oil mixture until soft and translucent, about 2-3 minutes.
Add the Arborio rice to the pan and stir to coat it with the butter and oil. Toast the rice for 1-2 minutes until it is lightly translucent around the edges.
Pour in the dry white wine and stir constantly until the wine is mostly absorbed by the rice.
Add the orange zest and stir it into the rice to evenly distribute its flavor.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. This process will take about 20 minutes, and the rice should become creamy and tender but still have a slight bite.
When you have about two ladlesful of broth left, stir in the fresh orange juice and continue adding the remaining broth as needed.
Once the rice is fully cooked, turn off the heat and stir in the remaining 1 tablespoon of butter, the shredded Fontina cheese, and the grated Parmesan cheese. Mix until the cheeses are fully melted and the risotto is creamy.
Season the risotto with salt and black pepper to taste, adjusting as needed.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 28.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1455 mg | 112% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
