Risotto With Clementines

1. 1

   Grate the zest of half of the clementines and set aside with the lime and lemon zests. With a sharp knife, slice off the ends of the clementines and then remove the remaining peel in strips. Separate the sections from their membranes and reserve in a small bowl.

2. 2

   Bring the chicken stock to a simmer in a 2-quart saucepan.

3. 3

   In a 12-inch heavy skillet, heat the olive oil over moderately high heat and saute the shallot a few minutes until softened but not browned. Add the rice and stir a few minutes until all the grains are well coated with olive oil and opaque. Add the wine, stirring constantly until it is completely absorbed. At this point, begin adding the stock about 1/2 cup at a time, stirring and letting each addition absorb before adding more.

4. 4

   As the rice begins to swell and after about half of the stock has been added, taste for doneness. The rice should be al dente. Continue to add stock as necessary. After the last addition, add half of the clementine sections and any juices that have accumulated in the bowl and the zests. Add the Parmesan and the butter. Season with salt and pepper.

5. 5

   Serve immediately, garnishing each plate with the remaining clementine sections.

* Per serving · 4 servings · Values may vary.