Orange Risotto

This is not a very traditional dish, but such an experiment I did last weekend: I love orange taste and so I tried to join it with a Risotto. Well the result was amazing and I really liked it. I made a Vegan version so I didn'n use butter or sour cream: do the same, you will be surprised!

Ingredients (Metric and Imperial) - Party of 4

• 350g (12 oz) of Risotto Rice
• Half Onion, and the other half finely chopped
• 1 stick of celery 
• 1 Carrot, finely chopped
• 45g (3 tablespoons) of Extra Virgin olive oil
• 4 oranges
• Pepper (the white one is better for this recipe)
• Salt

Method:

• Grate the oranges
• Put in a big pot half onion (not the chopped one), the carrot and the celery,2 pinches of the orange's skin and half-fill it with fresh water, turn the flame on and let it boil for half an hour: this will be the soup with which we will cook our risotto.
• While it boils, squeeze the oranges and put their juice in a jar
• When your soup is ready, put in a large pan the oil and the chopped onion, let it fry for 1 minute and then add the rice, slowly mixing it: in this way it will not stick to the pan.
• After 1 minutes add the orange juice, always mixing (slowly): never forget mixing please!
• When the rice will become a little bit dry, add some of the soup you have just made and...guess...continue mixing!!
• 2 minutes before the rice cooking time (see the instructions on the package) add the remaining orange skin, saving some for the final decoration, and add salt and pepper on your taste.
• Once well cooked, serve it adding some orange skin as decoration