Risotto al bergamotto (bergamot risotto) - Calabria
Prep time
Cook time
Total time
Bergamot is a type of fragrant but sour orange. Actually it is a hybrid (most citrus fruits are) between a lemon and a sour orange (which itself is a hybrid between the pomelo and the mandarin). Mostly bergamots are grown in the southern part of Calabria where they first appeared in the 17th century.
The juice while sour, lacks the characteristic bergamot flavour. The zest is included for this reason although it can be intense if too much is added. Add sparingly and taste before adding more to ensure you are happy with the amount.
Recipe type: First Course (Primo)
Cuisine: Calabria
Serves: 4
  1. Add the onion and the olive oil to a large saucepan or risotto pan and cook over low heat, stirring until the onion is soft (about 10 minutes).
  2. Add the rice and stir for 4 to 5 minutes until it begins making a squeaking noise.
  3. Add the bergamot juice and a teaspoon of salt and cook, stirring until the juice has evaporated.
  4. Add the stock to cover the rice.
  5. Stir the rice continuously, adding broth as necessary to keep the rice covered until the rice is cooked and still al dente in the centre, 16 to 20 minutes depending on the variety of rice. Add the zest and stir to combine. Taste the risotto to see if you prefer more of the zest. Stir through the cheese and basil.
  6. Serve immediately.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/risotto-al-bergamotto-bergamot-risotto-calabria/