Guest guest Posted January 17, 2007 Report Share Posted January 17, 2007 CITRUS RISOTTO SERVES FOUR TO SIX 4 to 6 clementines to yield 3/4 cup sections plus juice 1 lime to yield a scant 1/4 cup sections 2 tablespoons unsalted butter 1/2 cup finely diced yellow onion Salt 2 cups arborio rice 3 1/2 to 5 cups vegetable stock 1/4 cup mascarpone cheese Segment the clementines and lime over a bowl, collecting the juice as well. Warm the butter in a 4-quart saucepan over medium-low heat. Add the onions and a few pinches of salt. Cook, stirring regularly, until the onions are tender and translucent, about 6 minutes. Add the rice and stir until the grains are warm and coated with butter. Add about 2 cups of stock, adjusting the heat to maintain a gentle simmer, then stir as needed until it has been mostly absorbed. Add another cup of stock and do likewise. The risotto should look like a shiny porridge of pearls. Taste: the rice will be hard and a little raw tasting. Correct the satiny liquid for salt. Add another 1/2 cup or so of stock and stir as needed until just absorbed. Taste again, checking flavor and doneness. Add the citrus sections and juice to the risotto. Continue to cook as described above. Taste again. If the rice is still quite firm, add more stock about a tablespoon at a time and cook until it is al dente. Turn off the heat and, with a little vigor, stir in the mascarpone. The citrus will be reduced to pretty flecks in the creamy rice. Serve promptly. ______________________________\ ____ Be a PS3 game guru. Get your game face on with the latest PS3 news and previews at Games. http://videogames./platform?platform=120121 Quote Link to comment Share on other sites More sharing options...
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