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1
Zest one of the oranges.
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2
Peel and segment both oranges and set aside.
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3
Top and tail the rosehips then halve and de-seed them, ensuring all the tiny hairs are removed from inside.
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4
Then slice the rosehips and set aside.
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5
Put the milk in a saucepan over a medium heat and add the orange zest.
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6
Bring the milk to just under boiling point then remove from the heat.
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7
In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter.
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8
Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice.
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9
Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it.
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10
Slowly add 120ml rosehip syrup, again stirring continuously.
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11
Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency - it should be smooth and creamy, whilst still retaining some bite.
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12
Stir 2 tsp orange blossom water into the finished risotto.
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13
Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rosehip syrup.
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14
Place a few tiny slices of fresh rosehip on top of the orange segments and sprinkle with some dark brown sugar.
