CITRUS FRUIT RISOTTO

Cold, rainy days in Sicily - yes, there are some - can, paradoxically, be more depressing than cold, rainy days in the UK., perhaps because the sky is still light, making it all seem somehow out of place and perhaps because everyone who is able to do so stays indoors, thus making the streets seem strangely deserted.  In addition, some householders regard it as "giving in" to put the heating on, preferring to wear Michelin-man-style padded jackets in their own homes and, when you do meet people as you go about your errands, there is no British "spirit of the blitz - we're all in this weather together" defiance to draw upon.

On such days, reader, the only sensible thing to do is to go home and make yourself a citrus fruit risotto:

First, chop a white onion finely and cook it gently in 2 tablesp olive oil until transparent.  Now add 350 gr risotto rice and let this cook in the oil for a few minutes too.  Now add 8 tablesp of juice from the freshest Sicilian oranges and grapefruit to the mixture and bring it to simmering point, stirring all the time.  Now start gradually adding 750 ml hot water and stir every now and then.  You need to add a little more of the water every time the rice absorbs the last lot.  This should take about 15 minutes altogether.  Once all the water has been absorbed, add 100 gr grated caciocavallo cheese and stir well.  Add salt and pepper to taste.

Garnish with segments of peeled orange and grapefruit, their grated zest and some chopped parsley.

The cooked rice will comfort you and the zing of the citrus fruit will lift your spirits.