GRAPEFRUIT RISOTTO

GRAPEFRUIT RISOTTO

The recipe for this Risotto is from the book RISOTTO by Judith Barrett and Norma Wasserman.

Ingredients

5 Cups chicken broth(reserve 1/4 cup)

3 T extra virgin olive oil

1/2 Cup finely chopped leek, white part only

3 T finely chopped celery

1 1/2 Cup Arborio Rice

1 Cup grapefruit juice

1 T chopped fresh parsley

1 T unsalted butter  

1/4 Cup parmesan cheese and 4 grapefruit sections dice                                       

                                                           

    Bring the chicken broth to simmer in a  saucepan on the stove. In a separate 4 quart casserole heat 3 T of olive oil  on medium-low heat add the leek and celery saute until leek is transparent.  Add the rice to the casserole and stir a  minutes or so till rice is transparent(use a wooden spoon).  Add the grapefruit juice stir until obsorbed. Begin to add warm broth 1/2 cup at a time stiring constantly, make sure broth is absorbed before adding the next 1/2 cup of broth.  Continue adding broth until it is gone. This process should take 18-20 minutes.  When the rice is tender add the reserved 1/4 cup of broth, turn of heat and add butter, parsley and parmesan cheese. Stir well and garnish with parsley and grapefruit slices.  Makes 4 servings.

Note:  The key to good risotto is to slowly add the broth and stir so the risotto does not stick to the bottom of the pan. 

Comments

[vincent]

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