Orange Risotto (Risotto all'Arancia)

A fragrant, golden risotto made famous on 90s MTV — orange zest toasted in butter, rice deglazed with white wine, melted Taleggio, and a final splash of fresh orange juice.

Amount	Ingredient
10½ oz (300 g)	risotto rice (Carnaroli or Arborio)
1 quart (1 L)	hot vegetable broth
3½ tbsp (50 g)	butter
1 cup	dry white wine
2¾ oz (80 g)	Taleggio, cubed
	Grana Padano, grated
1	orange (zest + juice)

This risotto has a cult pedigree: it was cooked by the legendary Wilma De Angelis on the late-90s MTV show Kitchen, hosted by Andrea Pezzi, and later collected in a book. The secret is using the orange twice — the zest, finely minced and sautéed in butter until fragrant, and the juice, poured in near the end for a bright, sunny finish. Taleggio melts into the rice for creaminess, and a final shower of grated Grana seals it. Simple, surprising, and unforgettable.

Ingredient notes: Zest the orange carefully — only the colored part, never the white pith, which is bitter. A sweet, fragrant orange (like Tarocco or navel) gives the best juice. Taleggio is creamy and mild; a soft fontina or crescenza also works.

• Nonstick skillet or large saucepan
• Fine grater or zester
• Citrus juicer
• Wooden spoon
• Ladle

1. Prep the orange (5 min). Remove the zest in fine strips, avoiding the white pith, and mince it finely. Squeeze the orange and collect the juice in a glass.
2. Toast the zest (2 min). Melt a knob of butter in a nonstick pan and sauté the orange zest until fragrant.
3. Toast the rice (3 min). Add the rice and toast for a few minutes, then pour in the white wine and let it evaporate.
4. Cook the risotto (18 min). Cook the rice with the hot vegetable broth, adding it gradually, until nearly done.
5. Melt the Taleggio (2 min). When the rice is close to cooked, add the cubed Taleggio and stir until melted.
6. Add the orange juice (1 min). Pour in the orange juice and let the rice finish cooking.
7. Manteca (2 min). Off the heat, mantecare with the remaining butter and a shower of grated Grana. Serve immediately.

• Zest only the orange part. White pith is bitter — it would ruin the delicate citrus flavor.
• Sauté the zest first. A moment in butter releases the essential oils and perfumes the whole pan.
• Juice at the end. Added too early, the juice's brightness cooks away.
• Taleggio, not strong cheese. Its mild creaminess lets the orange shine.
• Grana at the finish. The final shower adds salty depth to the sweet citrus.
• Taste before salting. Cheese and broth bring salt.

Mistake	Why It Hurts	The Fix
Including the pith	Bitter, harsh flavor	Zest only the colored part
Burning the zest	Burnt, acrid aroma	Knob of butter, gentle heat
Juice too early	Flat, cooked-out citrus	Pour in at the very end
Strong cheese	Overpowers the orange	Taleggio or another mild cheese
Over-salting	Masks the fruit	Taste before adding salt
Overcooking	Mushy rice	Al dente, then mantecare

• Lemon Version: Swap the orange for lemon — sharper and brighter.
• Blood Orange: Use blood oranges for a deep red-orange color.
• Orange and Gorgonzola: A little gorgonzola dolce with the Taleggio.
• Rosemary Orange: A sprig of rosemary in the soffritto.
• Vegan Version: Use olive oil and vegan cheese.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Citrus and cream pair with:

• Pinot Grigio — Light and crisp.
• Vermentino — Fresh with citrus notes.
• Riesling (off-dry) — A hint of sweetness.
• Prosecco — Bubbles and orange are a classic.

Per Serving (about 1¼ cups)
Calories	510
Protein	15 g
Fat	17 g
Carbohydrates	72 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is the history of this risotto?

It was cooked by Wilma De Angelis on the MTV show Kitchen in the late 90s — a cult recipe later collected in a book.

Can I use orange juice from a carton?

Fresh is much better — the juice is the star and bottled juice can be dull or sweetened.

Do I need Taleggio specifically?

It's ideal for its mild creaminess, but a soft fontina or crescenza works beautifully.

Is the orange risotto sweet?

No — the zest and juice are bright and aromatic, balanced by the wine, Taleggio, and Grana. It's firmly savory.

Can I make it ahead?

Risotto is best served immediately; leftovers keep 2 days refrigerated.

• Risotto al Limone e Provola (Volume 3)
• Risotto allo Champagne (Volume 3)
• Risotto alla Melagrana (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.