Citrus Risotto
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Servings
6 servings
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Course
Others
Citrus Risotto
I've not tried to make risotto with another type of rice; I always use either arborio or carnaroli. I have, however, used short-grain or round rice in similar rice-based dishes and it worked well. This article on rice for risotto says any short- or medium-grain will work in its place. Basically you want rice that will give up a certain amount of starch, which gives risotto its signature creaminess. In this recipe, a spoonful of mascarpone added at the end also adds that, too. If you can't find it, crème fraîche or sour cream, or even heavy cream, would work, although they aren't the same flavor as mascarpone.
I served this with shrimp pan-fried with butter, olive oil, and chives, but it would be good with firm-fleshed fish, like salmon or halibut. You could also serve it with vegetables, such as steamed or oven-roasted asparagus, or broccoli. If fresh peas are in season, you might serve it on its own with a few handfuls of them stirred in at the last minute.
Ingredients
- 1 grapefruit (you'll need about 3/4 cup of sections, along with any juice)
- 1 lime
- 2 tablespoons butter salted or unsalted
- 1/2 cup (60g) finely diced yellow onion
- salt
- 2 cups (390g) Arborio or Carnaroli rice (see headnote)
- 3 1/2 to 5 cups (850-1200ml) chicken stock (if using store-bought stock, get low-sodium)
- 1/4 cup (65g) mascarpone
Instructions
- Lop the ends off the grapefruit and the lime. Use a paring knife to remove the skin and cut the segments out over a bowl, being sure to save any citrus juices as well. If there are any tough bits of membrane attached to any citrus segments, remove them with a knife. Squeeze the membranes over the bowl after sectioning to extract as much juice as possible.
- Heat the butter over low-to-medium heat in a medium saucepan (4-6 quarts/liters.) Add the onions, season with a pinch of salt, and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the rice and stir until the rice is coated with butter and shiny. While you are cooking the onions and rice, heat the stock in a saucepan and keep warm while you continue making the recipe.
- Stir about 2 cups (500ml) of the stock into the rice. Keep the heat at a gentle simmer and as the first amount of stock gets absorbed, while stirring occasionally, add another 1 cup (250ml) or so, stirring as needed, to keep the rice cooking and absorbing the liquid evenly. Continue to add more stock, about 1/2 cup (125ml) or so at a time, seasoning the risotto with salt when the rice is very close to being fully cooked. At that point, add the citrus sections and juice to the risotto, crumbling them roughly as you add them to the risotto. Gently cook the risotto, continuity to stir occasionally until the rice is no longer firm.It's hard to say exactly how much stock the rice will absorb, but it's done when the rice is soft and velvety, and no longer tastes raw. I used the full 5 cups of stock but yours may require less.
- Remove from heat and stir in the mascarpone. Divide into soup bowls, mounding the risotto in the center of the dish. Serve with shrimp, fish, or vegetables, as desired.
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