The zesty taste of citrus introduced new flavors to the classic risotto dish.

Ingredients

• 1 whole blood orange
• 3 Tbsp olive oil
• 1 onion, chopped
• 2 shallots, chopped
• 2 shallots, chopped
• 2 cups arborio rice
• 1 cup dry white wine
• 4 cups chicken stock
• 3 Tbsp butter
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup parsley, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground

Directions

1. 
   Finely grate zest of the blood orange, and set aside.
2. Gently separate the sections of the orange begin careful to let any juice drip into a bowl. Place the sections in the bowl with the juice and set aside.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chopped onion, shallot, and blood orange zest.
5. Cook until the onion is just translucent.
6. Lower the heat to medium-low. Add the rice, stirring through the onion mixture, and cook for 5 minutes.
7. Add the wine stir through the rice. Allow the wine to come to a low simmer, do not allow to boil.
8. Continue to cook until the wine is evaporated.
9. Begin adding the chicken stock 1/2 cup at a time, letting each addition simmer and become almost dry before adding the next addition of stock.
10. After half the stock is added, begin tasting rice. The rice should be al dente when done, it should not be as soft as normal white rice.
11. After all stock has been absorbed add the orange sections and juice.
12. Remove from heat and stir in butter, Parmesan cheese, parsley, salt, and pepper.

Note: Blood oranges are a marvelous addition to cooking. They have a reddish color that varies from orange to orange and the type of blood orange. The color comes from a pigment called anthocyanin. The flavor of blood oranges is sweet with a hint of tartness similar to raspberries. They are not readily available across the United States, when you find them in the store pick up a few and treat yourself to a fruit that is a treat for the eye and taste buds.