Blood orange risotto

Ingredients

• 1 cup of arborio rice
• Zest of 1 blood orange
• 1 blood orange, segmented
• Juice from blood orange, from the remains
• 1 teaspoon of salt
• 1/4 teaspoon thyme
• 1 teaspoon of black pepper
• 1 teaspoon of rosemary
• 1/4 cup of onions
• 3 tablespoons of butter
• 1 tablespoon of olive oil
• 2 tablespoons of parsley, chopped
• 3 cups of chicken broth

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Preparation

• Warm the chicken broth in a separate pot over medium heat. Add the thyme, rosemary and some of the juice of the blood orange to it. You do not need to boil the broth.
• In another pot, add the butter and olive oil , add the onions and sauté till the onions are translucent. Add the rice and stir until the rice becomes, glossy and translucent.
• Else you will be disappointed. Good risotto does not like to be rushed, it?s like a coordinated salsa dance, fluff the moves and it looks bad.
• Once the rice is at this point, add half the zest and half of the remaining juice to the rice. Cook, until the rice liquid is almost dry.
  
• At this point, you can also add the salt and pepper. Start adding the broth, 1/2 cup or so at a time.
• After about 20 minutes, start tasting the rice, yours might take a little more than 20 minutes,it should be tender, but with just a little bite to it.
• Add the parsley, remaining zest, and blood orange juice. Serve immediately.

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