Orange-scented swordfish and shrimp risotto

A dish that brings together a “northern” ingredient, like rice, with fish typical to the south, swordfish and shrimp, along with a hint of orange. We pair this with a wine from central Italy: a Lazio Fioranello Bianco 2021 Tenuta di Fiorano.

Ingredients for 4 people:

200g Carnaroli rice, 200g swordfish (in small cubes), 200g peeled red shrimp, the juice of 1 orange, 1 white onion, extra-virgin olive oil, ½ glass white wine and parsley.

For the broth: 1 celery stick, 3 carrots and ½ onion.

Directions:

Bring the carrots, celery and the ½ onion to a boil in abundant water.

Sauté the onion until it becomes golden and then add in the rice to toast it. Douse the rice with the wine and then add in the vegetable broth little by little to make sure the rice is always nice and moist.

Cook the rice for around 15-20 minutes and when it is almost done pour in the orange juice and add the swordfish and the shrimp that will be cooked by the heat of the rice alone.

Options for serving:

                * Chop some parsley and sprinkle it on top of the risotto and garnish with a slice of orange

or

                * Scoop out the pulp from 4 oranges to make cups to fill with the risotto.

Wine to pair: 

(edited by Stefania Vinciguerra)

Lazio Fioranello Bianco 2021 Tenuta di Fiorano

Strawyellow color. Dynamic aromas of flowers, hints of appel, sage and pepper. Fresh and savory taste, great balance, elegant and dynamic. 

Area of production: Roman coutryside, volcanic soils of Colli Albani, the winery is located in Rome. 

Grape varieties: 50% Viognier, 50% Grechetto.

Harvest: in second half of September. 

Vinification: fermentation on indigenous yeastws in stainless steel. Six monthe in stainless steel

Alcoholic content: 12,5% vol.

Serving temperature: 10-12°C

Suggested pairings: aperitifs, fish and fresh cheese.

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