Use a quarter of the orange and lemon peel of the previously washed fruit. Pay attention to not use the white part underneath the peel. Cook the peel for 5 minutes in hot water. Drain the peel and chop it finely julienne style.

Peel all the fruit precisely and separate the cloves from the skin, removing also all of the seeds.

Put a pot with 2 litres of water on the stove and make it boil (for the rice). In the meantime roast the finely chopped onion with the butter and half of the blanched peel. Add the rice, roast it and then add the white wine. Add salt and slowly add hot water for the rice. Continue cooking the rice, stirring with a wooden spoon.

After circa 10-12 minutes add the fruit pulp and finally cream the risotto with the butter, the Parmesan cheese and black pepper.

Decorate the risotto with the remaining peel.