hot+cold+sour+savory = delicious!
5 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon oil
1 small leek, white part only, washed chopped (about ½ cup)
3 tablespoons finely chopped celery
1 ½ cups arborio rice
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
- brodo: bring the broth to a steady simmer in a saucepan on top of the stove.
- 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.
- riso: add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
- 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.
- 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.
- garnish each serving with diced grapefruit and basil. serve immediately.
Recipe adapted from “RISOTTO” by Judith Barrett and Norma Wasserman – it’s fantastic, buy it!