Citrus Risotto



Its citrus season and there is nothing better than these juicy and colorful fruits to brighten up dreary winter days. The fruit is great eaten as is but really shines when used as part of a dish. Right now I’m missing the lemon and mandarine trees that graced my garden in Albania but I’m pleasantly surprised at the variety of fruits I’m finding in my local markets here in Belgium. When I came across a honey pompelo, I just knew I needed to buy one to take home. When I cut through its skin and thick pith I found what was essentially a giant grapefruit. The flesh was golden (there are also ruby red varieties) and it tasted like a mild, less acidic grapefruit. I was intrigued. I had recently been gifted with a large stash of Spanish clementines so I knew that a citrus dish was in the making.

Followers of this blog know that I love risotto so when I came across a citrus risotto recipe in Judy Roger’s The Zuni Cafe Cookbook I knew what I was going to make. I substituted my pompelo for the grapefruit in the original recipe, added in my clementines as well as a healthy dose of white wine. The results? Try them for yourself but I’m sure you’ll agree that this recipe is a keeper.


1 pompelo, plus juice

1 clementine, plus juice

1 lime, plus juice

3 cups low sodium chicken broth

1 cup dry white wine

4 tablespoons unsalted butter

1 shallot, minced

2 cups arborio rice

1/4 cup mascarpone cheese, at room temperature

  • Slice the ends off of the citrus, cutting deeply enough to just expose the flesh. Working over a large bowl, use a paring knife to carve away the skin and pith from the fruit. Carefully remove the membrane from each citrus section and remove any seeds. Set the juice and citrus aside.
  • Combine the chicken broth and wine in a medium sized pot and heat over medium-high heat until it reaches a low simmer. Keep warm.
  • Melt the butter in a large heavy pot set over medium-high heat. When the butter has melted, stir in the shallots and cook until soft and translucent about 4 to 5 minutes.
  • Stir the rice into the butter and shallot mixture stirring with a wooden spoon until the grains are coated with the butter.
  • Working with one ladleful of the liquid at a time, add the liquid into the rice stirring well after each addition. Cook and stir until most of the liquid has been absorbed before adding more liquid. Do not let the mixture become too dry.
  • Continue adding broth and cooking until the rice is al dente and creamy looking. You may not have used all of the broth mixture at this point. (I usually have about 1/2 cup of broth left when my rice is done).
  • Stir in the reserved citrus and juices, breaking up the sections to distribute them through the rice. Check the rice for doneness and add the remaining broth if necessary.
  • Remove the rice from the heat and beat in the mascarpone cheese.
  • Serve immediately.

Serves 4-6




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