RISOTTO with Orange and Taleggio cheese

“Risotto with Orange and Taleggio cheese” recipe – Risotto all’arancia e taleggio

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Risotto with Orange and Taleggio cheese - The ingredients

Total Cost: UK/£ 5,39

Cost/portion: UK/£ 1,35*

Let’s go back to Christmas!

I came up with this recipe during last holidays: this risotto smells of Christmas! Aromatic and unexpected, it is proof that you can make risotto virtually with anything!

If you can’t find any Taleggio cheese, you can use a mild gorgonzola (blue cheese) or even a nice Stilton would match the orange flavour and the hint of cinnamon. Add the orange juice only halfway in the cooking process so the taste will not be altered by the heat, and add it a little at a time with stock, so it will not drop the temperature and block the cooking. Unfortunately, while we will get all the nice mineral salts and fibers, there will not be any trace of vitamin C at all: the heat denatures it… but you do not need this fantastic risotto for that! Right?

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Rice (carnaroli)*- 320gr

  • you can also use other types of rice like arborio or vialone nano
  • Vegetable stock** - 1,8lt (see recipe here)

  • **in alternative, 1,8lt of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.
  • Salt - 9gr

  • Oranges - 2 large (about 180gr each)

  • Shallots - 80gr

  • Butter - 25gr [part 1 of 3]

  • Butter - 25gr [part 2 of 3]

  • Black pepper - 2gr

  • Salt - 3 pinches or to taste

  • Taleggio cheese - 180gr

  • "Suited garlic”cloves - 2

  • Dry White Wine - 70ml

  • The juice of one large orange

  • Butter - 15gr [part 3 of 3]

  • Cinnamon - a pinch

  • Utensils

  • One pestle and mortar

  • One paring knife

  • One sharp chef knife

  • One chopping board

  • One small saucepan 2-3lt

  • One 4-5lt saucepan

  • One zester or grater

  • One orange squeezer

  • One medium frying pan

  • One large frying pan

  • One ladle

  • One big wooden spoon or silicone spatula

Instructions

  • 1.
    Boiling the stock and preparing the orange and shallots

    • Vegetable stock* - 1,8lt (see recipe here)
    • *in alternative, 1,8lt of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Salt **- 9gr
    • **reduce to taste if you are using stock cubes or gel portions.

    • Oranges - 2 large (about 180gr each)r
    • Shallots - 80grr
    • Black pepper - 2grr
    • Suited garlic - 2 clovesr
    • One small saucepan 2-3ltr
    • One zester or graterr
    • One pestle and mortarr
    • One paring knifer
    • One sharp chef knifer
    • One chopping board

      Put the stock to boil and season it with salt: the 9gr should be just enough, but do it according to your personal taste (step 1 - pic. A).
      Finely crush the black pepper into the mortar and set aside.
      Wash the oranges and dry one of them thoroughly, then using a zester grate it’s skin and collect the coloured skin and aromatic oils (step 1 - pic. B). Set aside.
      Using a sharp chef knife, cut of the orange’s zest running the blace from one end to the other and following its shape. Then cut each segment along its sides, so to eliminate all the white film that wraps each slice (step 1 - pic. C). Set aside.
      With a paring knife, cut off the shallots’ top ends, clean their roots and halve them longwise. Then chop them into a fine brunoise. Divide the brunoise in two equal parts and add one unpeeled garlic clove to each lot (step 1 - pic. D).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Frying the shallots and the sliced orange pulp

    • The brunoised shallotsr
    • Suited garlic - 2 clovesr
    • Butter - 25gr [part 1 of 3]r
    • Butter - 25gr [part 2 of 3]r
    • Taleggio cheese - 180grr
    • The slices orange pulpr
    • Salt - 3 pinches or to taster
    • Black pepper - a pinchr
    • One 4-5lt saucepanr
    • One medium frying panr
    • One large frying pan

      Put the butter into the saucepan and the frying pan and put them both on a medium high heat. Let the butter melt completely, the add the shallot and one garlic clove to each of them. Stir and season with one pinch of salt. Let the shallot cook gently and get golden. Do not let them brown (step 2 - pic. A).
      Put the large frying pan on a high heat: it will be ready for toasting the rice later.
      Meanwhile, wet the blade of the chef knife with water and clean the Taleggio cheese from its crust, then cut it in small cubes and set aside (step 2 - pic. B).
      When the brunoise has soften, add the sliced orange pulp to the frying pan and stir. Lower the heat if necessary, let it absorb the butter. Season with a pinch of slat and black pepper and cook for about 2 or 3 minutes (step 2 - pic. C).

  • 3.
    Toasting the rice (dry method) and adding it to the fried base

    • Rice (carnaroli)* - 320gr
    • *you can also use other type of rice like arborio or vialone nano.

    • Dry white wine -70ml (part 2 of 2)

    • One hot large frying pan
    • One wooden spoon or silicon spatula
    • The saucepan with the frying base

      Toasting the rice is absolutely essential for a good and appropriate final result. If its grain would not be going through this process, instead of a risotto, you would be serving a mushy sticky soup. The exposure of each single rice grain to direct heat will seal its pores. During the cooking, the starches will be held back inside the grains which will be maintained whole. This dry method is the more appropriate for this kind of risotto: since the main flavouring ingredient contains a lot of liquid, it would not be able to seal the grains. But rice can also be toasted in a fat with the a frying flavouring base.
      Spread the rice evenly in the frying pan and put it on medium-high heat. Keep stirring and tossing the rice so that all its grains will gradually gain a distinctive pearl-white colour in the centre and slightly translucent edges. When ready, the grains will start resisting the stirring lightly and they will make a tingling noise hitting the pan’s sides (step 3 - pic. A).
      Now, add the wine all at once and stir so it wets the rice evenly (step 3 - pic. B). Keep stirring while the wine reduces, but do not let it dry completely. Since the rice must keep it’s white colour during all this toasting process, consider to reduce the heat under the pan.
      Lower the heat the minimum power and immediately add the rice to the saucepan with the fried shallots and garlic and stir evenly (step 3 - pic. C).

  • 4.
    Cooking the rice with the fried oranges

    • The boiling stockr
    • The toasted rice and fried shallot baser
    • The fried orange pulpr
    • The juice of one large oranger
    • One wooden or silicone spatular
    • One ladler
    • One orange squeezer

      Make sure the stock is boiling intensely and let the rice and shallot mixture cook for a minute (20 seconds each 100gr of rice) so the aromas will sink into the rice grains and the wine will evaporate completely.
      Add half of the fried orange pulp to the rice and stir evenly (step 4 - pic. A).
      With the heat still set on low power, pour in about three ladles of stock, so this will barely cover the rice (step 4 - pic. B).
      Let it gain the boiling again stirring continuously, while the rice grains gradually absorb the liquids.
      Keep adding stock ladle by ladle, making the rice absorb it each time (the stock must be kept boiling, otherwise it will drop the temperature of the mixture and block the cooking). Carefully increase the heat gradually.
      
Depending on the type of rice you are using, the cooking will take from 15 to 18 minutes and you will end up with a creamy but steady mixture.
      Halfway in the cooking process, squeeze the juice out of the last orange and start adding both stock and about 60ml of pomegranate juice so the low temperature of the juice will not block the cooking (step 4 - pic.C).
      Check if the rice is cooked: it must be “al dente”. Which means that the grains have to be cooked right to their core, but they still can put up resistance to your chewing. If it tastes still raw and it is too crunchy, carefully add some more stock.
      
Check the seasoning, correct the salt if necessary and stir.

  • 5.
    Binding the risotto with butter, cheese and spices

    • The cooked ricer
    • Butter - 15gr [part 3 of 3]r
    • The crushed black pepperr
    • Cinnamon - a pinchr
    • Half of the fried orange pulpr
    • The diced Taleggio cheese

      Get the saucepan off the heat. Take out the garlic cloves and let the rice rest for about one minute and a half: ratio should be: one minute every kilo of risotto (step 5- pic. A).
      Then, add the butter, the black pepper, a pinch of cinnamon and stir evenly, allowing the fat emulsifying with the starchy liquor (step 5- pic. B).
      Use the spoon or the spatula to bring the rice from the outside to the centre in large circular movements, collecting it from the bottom and moving it to the top.
      Then, add the cheese and the orange pulp to the risotto and stir again (step 5- pic. C). The mixture will gain consistency becoming creamy and billowy or “all’onda” as we call it in Italian (step 5 - pic. D). If you think it’s still too thick, gradually add small amounts of stock and stir again.
      Allow it to rest for no more than one minute and then serve it.

Instructions

  • 1.
    Boiling the stock and preparing the orange and shallots

    • Vegetable stock* - 1,8lt (see recipe here)
    • *in alternative, 1,8lt of boiling water and one and a half or two stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Salt **- 9gr
    • **reduce to taste if you are using stock cubes or gel portions.

    • Oranges - 2 large (about 180gr each)r
    • Shallots - 80grr
    • Black pepper - 2grr
    • Suited garlic - 2 clovesr
    • One small saucepan 2-3ltr
    • One zester or graterr
    • One pestle and mortarr
    • One paring knifer
    • One sharp chef knifer
    • One chopping board

      Put the stock to boil and season it with salt: the 9gr should be just enough, but do it according to your personal taste (step 1 - pic. A).
      Finely crush the black pepper into the mortar and set aside.
      Wash the oranges and dry one of them thoroughly, then using a zester grate it’s skin and collect the coloured skin and aromatic oils (step 1 - pic. B). Set aside.
      Using a sharp chef knife, cut of the orange’s zest running the blace from one end to the other and following its shape. Then cut each segment along its sides, so to eliminate all the white film that wraps each slice (step 1 - pic. C). Set aside.
      With a paring knife, cut off the shallots’ top ends, clean their roots and halve them longwise. Then chop them into a fine brunoise. Divide the brunoise in two equal parts and add one unpeeled garlic clove to each lot (step 1 - pic. D).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Frying the shallots and the sliced orange pulp

    • The brunoised shallotsr
    • Suited garlic - 2 clovesr
    • Butter - 25gr [part 1 of 3]r
    • Butter - 25gr [part 2 of 3]r
    • Taleggio cheese - 180grr
    • The slices orange pulpr
    • Salt - 3 pinches or to taster
    • Black pepper - a pinchr
    • One 4-5lt saucepanr
    • One medium frying panr
    • One large frying pan

      Put the butter into the saucepan and the frying pan and put them both on a medium high heat. Let the butter melt completely, the add the shallot and one garlic clove to each of them. Stir and season with one pinch of salt. Let the shallot cook gently and get golden. Do not let them brown (step 2 - pic. A).
      Put the large frying pan on a high heat: it will be ready for toasting the rice later.
      Meanwhile, wet the blade of the chef knife with water and clean the Taleggio cheese from its crust, then cut it in small cubes and set aside (step 2 - pic. B).
      When the brunoise has soften, add the sliced orange pulp to the frying pan and stir. Lower the heat if necessary, let it absorb the butter. Season with a pinch of slat and black pepper and cook for about 2 or 3 minutes (step 2 - pic. C).

  • 3.
    Toasting the rice (dry method) and adding it to the fried base

    • Rice (carnaroli)* - 320gr
    • *you can also use other type of rice like arborio or vialone nano.

    • Dry white wine -70ml (part 2 of 2)

    • One hot large frying pan
    • One wooden spoon or silicon spatula
    • The saucepan with the frying base

      Toasting the rice is absolutely essential for a good and appropriate final result. If its grain would not be going through this process, instead of a risotto, you would be serving a mushy sticky soup. The exposure of each single rice grain to direct heat will seal its pores. During the cooking, the starches will be held back inside the grains which will be maintained whole. This dry method is the more appropriate for this kind of risotto: since the main flavouring ingredient contains a lot of liquid, it would not be able to seal the grains. But rice can also be toasted in a fat with the a frying flavouring base.
      Spread the rice evenly in the frying pan and put it on medium-high heat. Keep stirring and tossing the rice so that all its grains will gradually gain a distinctive pearl-white colour in the centre and slightly translucent edges. When ready, the grains will start resisting the stirring lightly and they will make a tingling noise hitting the pan’s sides (step 3 - pic. A).
      Now, add the wine all at once and stir so it wets the rice evenly (step 3 - pic. B). Keep stirring while the wine reduces, but do not let it dry completely. Since the rice must keep it’s white colour during all this toasting process, consider to reduce the heat under the pan.
      Lower the heat the minimum power and immediately add the rice to the saucepan with the fried shallots and garlic and stir evenly (step 3 - pic. C).

  • 4.
    Cooking the rice with the fried oranges

    • The boiling stockr
    • The toasted rice and fried shallot baser
    • The fried orange pulpr
    • The juice of one large oranger
    • One wooden or silicone spatular
    • One ladler
    • One orange squeezer

      Make sure the stock is boiling intensely and let the rice and shallot mixture cook for a minute (20 seconds each 100gr of rice) so the aromas will sink into the rice grains and the wine will evaporate completely.
      Add half of the fried orange pulp to the rice and stir evenly (step 4 - pic. A).
      With the heat still set on low power, pour in about three ladles of stock, so this will barely cover the rice (step 4 - pic. B).
      Let it gain the boiling again stirring continuously, while the rice grains gradually absorb the liquids.
      Keep adding stock ladle by ladle, making the rice absorb it each time (the stock must be kept boiling, otherwise it will drop the temperature of the mixture and block the cooking). Carefully increase the heat gradually.
      
Depending on the type of rice you are using, the cooking will take from 15 to 18 minutes and you will end up with a creamy but steady mixture.
      Halfway in the cooking process, squeeze the juice out of the last orange and start adding both stock and about 60ml of pomegranate juice so the low temperature of the juice will not block the cooking (step 4 - pic.C).
      Check if the rice is cooked: it must be “al dente”. Which means that the grains have to be cooked right to their core, but they still can put up resistance to your chewing. If it tastes still raw and it is too crunchy, carefully add some more stock.
      
Check the seasoning, correct the salt if necessary and stir.

  • 5.
    Binding the risotto with butter, cheese and spices

    • The cooked ricer
    • Butter - 15gr [part 3 of 3]r
    • The crushed black pepperr
    • Cinnamon - a pinchr
    • Half of the fried orange pulpr
    • The diced Taleggio cheese

      Get the saucepan off the heat. Take out the garlic cloves and let the rice rest for about one minute and a half: ratio should be: one minute every kilo of risotto (step 5- pic. A).
      Then, add the butter, the black pepper, a pinch of cinnamon and stir evenly, allowing the fat emulsifying with the starchy liquor (step 5- pic. B).
      Use the spoon or the spatula to bring the rice from the outside to the centre in large circular movements, collecting it from the bottom and moving it to the top.
      Then, add the cheese and the orange pulp to the risotto and stir again (step 5- pic. C). The mixture will gain consistency becoming creamy and billowy or “all’onda” as we call it in Italian (step 5 - pic. D). If you think it’s still too thick, gradually add small amounts of stock and stir again.
      Allow it to rest for no more than one minute and then serve it.

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RISOTTO with Orange and Taleggio cheese
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