Orange risotto with swordfish and shrimp
- Gluten Free
- Lactose Free
- Energy Kcal 529
- Carbohydrates g 83
- of which sugars g 19.6
- Protein g 34.2
- Fats g 9.2
- of which saturated fat g 1.82
- Fiber g 5
- Cholesterol mg 94
- Sodium mg 428
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Orange risotto, huh? It is like taking classic Italian risotto and giving it a festive twist straight from the heart of Northern Italy. This isn't your typical seafood risotto—it’s way, way special. We're talking about the bright taste of winter citrus, like oranges and even a splash of lemon, mixed with the rich flavors of swordfish and shrimp. Around the holidays, Italians love adding color and freshness to their meals, and this dish really, really delivers.
The secret? Deglazing the arborio rice with spumante, a sparkling wine that gives everything a light and fresh vibe. Cooking the rice in orange juice means every bite is a little sweet and a tad tangy, while still keeping that creamy texture everyone expects from a creamy risotto. And you know what? It instantly dresses up the table, especially when you’ve got friends or family over for a festive dinner.
The way the seafood works with the citrus feels so, so special. Swordfish brings this firm, meaty texture that holds up well in the rice, while shrimp adds its own tender bite. And the kicker? The shrimp tartare right at the end—it hits the hot orange risotto just enough to stay moist and delicate. For folks who love swordfish risotto or shrimp risotto, this one layers on flavor without getting too heavy.
Some regions in Northern Italy really dig using their local seafood and winter fruit in all sorts of Italian risotto recipes, so this dish feels like a nod to those traditions. No wonder this kind of risotto shows up at Christmas and big celebrations.
With that mix of bright citrus and savory seafood, it’s a recipe that really stands out on the holiday table and gives everyone something to remember. Whether you call it citrus risotto or just a really good holiday meal, it’s a Northern Italian idea that’s both elegant and totally inviting. Pretty simple, really. Perfect for when you want to impress guests with something unique yet totally rooted in tradition.
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- INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Swordfish 0.7 lb (300 g)
- Shrimp paste 7 oz (200 g)
- Leeks 0.9 lb (400 g)
- Orange juice 2 ½ cups (600 g) - (from about 4-5 oranges)
- Orange peel 1
- Spumante 1.7 cups (400 g) - brut
- Green Peperoncino to taste
- Parsley to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Orange risotto with swordfish and shrimp
To prepare the orange risotto with swordfish and shrimp, first, deal with the fish: clean the swordfish by removing the skin and central bone, then cut the flesh into cubes 1. Shell the shrimp by removing the head and shell 2, extract the black vein from the back, and chop the flesh with a knife 3.
Transfer the shrimp to a bowl, add the grated orange zest 4, oil 5, salt, and a pinch of chili pepper 6. Mix well, cover with plastic wrap, and refrigerate to marinate while you continue with the recipe.
Now clean the leeks and slice them into rounds 7, then set aside about 2 oz. Sauté the rest of the leeks in a saucepan where you have heated some oil 8, then add the swordfish 9 and let it season briefly.
Now add the rice 10 and toast it over high heat for a couple of minutes, stirring often 11. Deglaze with the sparkling wine 12 and let it evaporate completely, then lower the heat and adjust with salt and pepper.
At this point cook the rice by adding the orange juice a little at a time, stirring often and waiting for the liquid to be absorbed before adding more 13. Meanwhile, heat a generous amount of oil in another pan and fry the leeks set aside 14, then drain them and transfer them to paper towels to remove excess oil 15.
When the rice is cooked 16, turn off the heat, drizzle with raw oil and let it rest for a few minutes. Plate the risotto and complete by adding a spoonful of marinated shrimp in the center of each plate 17 and a handful of fried leeks 18.
Drizzle with a thread of oil 19, garnish with chopped parsley 20, and serve your orange risotto with swordfish and shrimp 21!