1 lemon

4 medium oranges

4 tablespoons (soup) of oil

3 tablespoons (soup) of butter

1 onion chopped medium

1 cup (tea) risotto

1/2 cup (tea) dry white wine

4 tablespoons (soup) of ground pistachio

salt to taste

Wash the lemon and oranges and reserve half a lemon and 1 orange to decorate. Grate the zest of half a lemon and half orange and reserve. Squeeze the juice from the remaining oranges and lemon and reserve.

Boil in a saucepan the lemon juice and orange and 1/2 liter of water. Reduce heat and keep warm.

In another pan, add the olive oil, 1 spoon (soup) of butter and the chopped onion. Let it cook until the onion is transparent. Add the rice and cook without washing, stirring, for 5 minutes. Mix the wine and salt and cook, stirring constantly, until the wine evaporates. Then add 1/2 cup (tea) of hot water with lemon juice and hot orange and cook, stirring constantly. Continue to cook and, every minute, add another 1/2 cup (tea) of hot water. Do not stop stirring until the risotto is tender but firm.

Finally stir in the lemon and orange zest, remaining butter and set the salt. Remove from heat, dish up the risotto and garnish with lemon slices and the reserved orange. Sprinkle with pistachios and serve hot.

Share this recipe with your friends.