• Serves 6
  • 3 large oranges
  • zest of one orange
  • 3 Tbsp.olive oil
  • 2 shallots, chopped
  • 2 cups risotto rice
  • 1 cup dry white wine
  • 1 cup orange juice, no pulp and not from concentrate
  • 3 cups chicken stock
  • 3 Tbsp. mascarpone
  • pinch of saffron
  • 1/2 tsp. salt
  • 1/2 pepper
  • prosciutto ham (optional)

Preparation Instructions

1.Heat the olive oil in a large pressure skillet over medium heat. Add the chopped shallots and orange zest.

2.Cook over medium low heat until the onions are translucent.

3.Add the rice, stirring through the onion mixture. Cook for 4 minutes. Stir in the wine and saffron.

4.Continue to cook until the wine is absorbed.

5.Add 2 cups of chicken stock and orange juice.

6.Close and lock the pressure cooker lid in place.

7.Heat on high until pressure builds and the indicator rod rises to maximum pressure.

8.Turn down the heat, cook for 3 minutes.

9.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

10.Once all pressure is released, open the lid.

11.Without the lid, cook for another 2 minutes on medium low heat until the rice reaches the desired consistency.

12.Stir and add more chicken stock as needed.

13.Remove from heat and stir in mascarpone. Season with salt and pepper. Add the orange sections and juice right before serving. Do not cook or stir the risotto once the oranges are added, since they are very delicate.

14.Serve the dish with thin slices of prosciutto ham if desired.