kumquat risotto

a wild mix of hot/cold/sweet/tart/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

1 cup white wine

6 kumquats sliced thin and de-seeded


riso (rice)                                  

1 ½ cups arborio rice


condimenti (garnish)           

6 kumquats sliced thin and de-seeded

1 tablespoon unsalted butter

¼ cup grated parmesan reggiano cheese

juice of 1 lemon

1/2 cup chopped fresh basil


  1. brodo: bring the broth to a steady simmer in a saucepan on top of the stove.
  2. soffrito: heat the butter and oil in a heavy 4-quart pan over moderate heat. add the leek, celery and sauté for 1 to 2 minutes, until the leek begins to soften, being careful not to brown it. 
  3. riso: add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
  4. condimenti: add the wine and first 6 sliced kumquats, stir until wine 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.
  5. 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.
  6. garnish each serving with last 6 sliced kumquats, fresh lemon juice and basil. serve immediately.


serves 4


Leave a Reply

Your email address will not be published.