Orange Risotto with Chicken Involtini and Sautéed Fennel

13kg of oranges is a lot. But the uses are huge, as hobby chef Silvio Iacconi shows us. The 27-year-old is currently studying at the Swiss Hotel Management School Lucerne. As he says, culinary art was "laid in his cradle." His "Nonna", his grandmother, as well as his mother are passionate home cooks, and so he has been actively helping in the kitchen since he was small.

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Orange Risotto with Chicken Involtini and Sautéed Fennel

05/03/2026

Ingredients

Ingredients for 4 portions

Orange Risotto

3 Oranges (zest and juice)

1 Onion

1 Cup of risotto rice

1 Cup of white wine

2 Cups of vegetable or chicken stock

40 g Butter

4 TBSP grated Parmesan

Salt

Pepper

Olive oil

Chicken Involtini

1 Orange (zest)

4 Chicken breast

4 TBSP Ricotta

10 Sage leaves

Salt

Pepper

Olive oil

Sautéed Fennel

1 Fennel

1 Orange (juice and zest)

Salt

Olive oil

Preparation

Orange Risotto

Sauté the finely chopped onion in a pot with 2 TBSP olive oil until translucent, briefly sauté the risotto rice. Deglaze with white wine.

Stir the risotto repeatedly and add broth. This takes about 20 minutes. At the same time finely grate the orange peel and squeeze the juice.

After about 15 minutes add the zest and juice to the risotto and stir well.

Before serving refine the risotto with plenty of butter and Parmesan. Season with salt and pepper.

Chicken Involtini

Bring a pot of water to near boiling.

Mix the ricotta with the finely chopped sage leaves, the orange zest and salt in a bowl.

Cut the chicken breast open in the middle. Season both sides with salt and spread with 1 TBSP ricotta cream.

Roll up like a wrap and wrap tightly in cling film. Preferably repeat with aluminum foil like a candy. Poach the involtini directly in the foil for 30 minutes in the water. Then let cool briefly, carefully unwrap and brown all around until golden.

Season with salt and pepper.

Sautéed Fennel

Cut the fennel lengthwise into equally sized pieces. Marinate with olive oil, salt and pepper.

Brown in a hot frying pan for 5 minutes. Do not turn! Deglaze with orange juice, immediately transfer to a bowl and cover with aluminum foil – let rest for about 5 min.

Plating

Put everything together in a bowl and garnish with pistachios, Parmesan shavings, sage leaves and orange zest.

Note: This recipe is also suitable for other citrus fruits.

Oranges Zwiebeln Risotto rice Zäme AOC, Weingut Stoll Vegetable stock Black Pepper Grains Extra virgin olive oil Oranges Black Pepper Grains Extra virgin olive oil Oranges Extra virgin olive oil Main course

For this recipe, you will need