grapefruit risotto

hot+cold+sour+savory = delicious!

brodo (broth)                    

5 cups vegetable broth

 

soffritto (base)

2 tablespoons unsalted butter

1 tablespoon oil

1 small leek, white part only, washed chopped (about ½ cup)

3 tablespoons finely chopped celery

 

riso (rice)                                  

1 ½ cups arborio rice

 

condimenti (garnish)           

2 to 3 grapefruits sectioned and large dice

1 tablespoon unsalted butter

¼ cup grated parmesan reggiano cheese

1/2 cup chopped fresh basil

grapefruit juice squeezed left over from sectioning,  warmed

 

3. brodo: bring the broth to a steady simmer in a saucepan on top of the stove.
4. soffrito: heat the butter and oil in a heavy 4-quart pan over moderate heat. add the leek and celery and sauté for 1 to 2 minutes, until the leek begins to soften, being careful not to brown it. 
5. riso: add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
6. condimenti: add the grapefruit juice and stir until it is completely absorbed. begin to add the simmering broth, ½ cup at a time, stirring frequently. wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. stir frequently to prevent sticking.
7. after approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. turn off the heat and immediately add the remaining condimenti – butter, parmesan and stir vigorously to combine with the rice.
8. garnish each serving with diced grapefruit and basil. serve immediately.

 

serves 4

Recipe adapted from “RISOTTO” by Judith Barrett and Norma Wasserman – it’s fantastic, buy it!