Cold weather and risotto making go hand in hand for me. Ladling the warm stock into the carnaroli rice is a ritualistic tradition that I look forward to each winter. Every now and then I crave a risotto that is rich enough to be served alone.

Last year I created this recipe using some of my favorite warming ingredients – citrus notes from oranges, spiciness from the cardamom, and black pepper, and burrata for creaminess. While they might seem untraditional, I promise that these flavors come together to create a crave-worthy dish that you can serve to company or enjoy alone.

This recipe is adapted from Olive Oil For Dummies.

Prep time: 15 min Cook time: 30 min Yield: 4 servings

Ingredients

5 Tablespoons Amy Riolo Selections, or other good quality extra-virgin olive oil

1 medium onion, finely chopped

2 cups Tenuta Margherita, or other good quality Carnaroli Rice

Juice and zest of 2 oranges

½ teaspoon ground cardamom

6 to 8 cups homemade vegetable or chicken stock, heated

6 carrots, peeled and sliced into rounds

1 teaspoon unrefined sea salt, divided

Freshly ground black pepper, to taste

¼ cup Parmigiano-Reggiano cheese

2 small Burrata cheese balls

4 teaspoons ground, unsalted pistachios

Directions

1        Heat 3 tablespoons EVOO in a large saucepan. Once hot, add onion, and cook on low until soft. Stir in Carnaroli rice and cook until coated with EVOO.

Add in orange juice, stir, and cook until it evaporates (3-5 minutes). Stir in the cardamom. Add a ladle full of stock and increase the heat to high. Cook until the stock has evaporated.

2        While stock is absorbing, Heat 1 tablespoon EVOO in a large wide skillet over medium high heat. Sauté carrots until golden. Add salt and pepper to taste and ¼ cup water. Cook uncovered for 5 to 10 minutes until carrots are tender.

3        Continue adding stock, cooking, and stirring over medium heat until most of stock is used, and rice has an “al-dente” consistency. Resist the urge to add more than a ladle full of stock at a time. It will be worth the wait.

Add salt to taste.

4        Puree the carrots in a blender and stir into risotto. Transfer one-quarter of the risotto into four individual plates. Place half of a burrata ball cut side up in the middle (use only half if serving as a primo) and garnish with pistachios, orange zest, and an additional of olive oil.

NOTE: Amy Riolo Selections EVOO is made from 100% Carolea olives in Calabria Italy. Known for its delicate and rich flavor profile with aromatic complexity, it offers aromas of tomato leaves, fresh green grass, artichokes, and a blend of herbs which complement the carrots and citrus. Pair with a gewürztraminer from Trentino Alto Adige because its slight sweetness and full-bodied structure can stand up to the richness of the burrata, while its exotic fruit flavors would complement the orange juice. Otherwise, pair with your favorite Rosato or prosecco.