1-2 Tablespoons olive oil
1 ¼ cups carnaroli rice
½ cup dry white wine
32 ounces vegetable broth (or Chicken)
Pinch of saffron
½ teaspoon grapefruit zest, plus more for serving
4 garlic cloves, minced
1 large shallot, minced
¼ cup Parmesan cheese, plus more for serving
Start by heating up the broth in a saucepan at a low temperature. If you would like to add some water to the broth (if you think you’ll need more for the risotto) do this before you begin adding broth to the risotto). Heat the oil in a large frying pan, preferably one with high edges. Add the shallot and the garlic cloves and cook until soft, do not burn the garlic. Once the shallot and garlic begin to turn golden, add the rice, and toast it, stirring for about 2 to 3 minutes. Once the rice has toasted, but not browned, add the wine and let it deglaze and cook into the rice. Once the wine has disappeared, add the broth 1 cup at a time. At this point you can add the saffron and grapefruit zest. Continue to add the broth one cup at a time, waiting each time until the broth has almost cooked away. Do this for roughly 18 minutes, and check the rice to see if it is tender, but not mushy. Once the risotto is cooked, remove from the heat and add in the Parmesan cheese, combining it with the rice. Serve with a bit of Parmesan and zest on top.
This risotto is great with pan-seared scallops and roasted zucchini. Try marinating the scallops in grapefruit juice, grapefruit zest, and garlic cloves before searing them in a bit of olive oil. Delicious.
The Carnaroli rice has the green in it.
Love and Happy Spatulas