Still in english I’m sorry. You can find the recipe in french here
Here is my recipe :
Serves 4, – Ingredients :
- 2 oranges
- 300g veal scallopini cubed
- 160g arborio rice
- 40 cl simmering chicken stock
- 100g Parmigiano reggiano
- 1 oinion, minced
- 20g butter
- 2 tablespoons olive oil
Using vegetable peeler, cut peel from oranges in thin strips (julienne). Blanch peel in small saucepan of boiling water 3/4 minutes. Drain, rinse peel under cold water. Then, take the oranges and slice them.
In a pot, gently sauté the oinion in the butter until it turns slightly golden. Add the rice and cook, stiring, for about 6/7 minute, until the grains of rice become translucent. Add one ladle of simmering broth at a time, letting each addition evaporate before adding the next addition. Continue cooking during 20 to 25 minutes. 5/10 minutes before the end of cooking add the orange’s strips.
Season veal on both sides with salt and pepper. In a large saucepan, heat 2 tablespoons olive oil over high heat. Cook the veal a few minutes.
1 minute before serving, add the parmesan (peeled more than grated) to the rice. Stir once or twice. Arrange the risotto on a platter, put orange and veal slices on it, and finish with parsley !
Version française ici (clic).