While the sauce is simmering, bring a large pot of salted water to boil.
Add the orange zest strips, bay leaves, cloves, Arborio rice and 1 tablespoon of olive oil to the water. Cook the rice for about 15 minutes until it is al dente.
Drain and remove the zest strips, bay leaves and cloves.
Place the rice back into the pot and toss with 1 tablespoon olive oil. Season with salt and pepper, to taste.