Blood orange risotto

Name: Blood orange risotto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 7
Cuisine: En
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

Main Dish

Very Easy

55 min

Preparation

Preparation25 min

Cook time30 min

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.