Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Citrus Risotto

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 1-inch strip of lemon rind (without white pith)
1 ruby-red grapefruit
4-5 cups gf Chicken Stock
2 Tablespoons unsalted butter
2 large shallots, minced
1 cup Arborio rice
1/2 cup dry white wine
Kosher salt to taste
3 Tablespoons Parmigiano-Reggiano cheese, grated

Directions

With a swivel-bladed vegetable peeler, remove 1 1-inch strip of lemon zest (being careful to peel only the thin outer colored layer and not the bitter white pith). Using the same technique, peel 1 1-inch strip of zest from the ruby-red grapefruit. Plunge the zest strips into boiling water for 3 minutes. Drain. When cool enough to handle, mince the zest strips. Set aside.

Cut away all of the rind from the grapefruit. Cut the sections free by slicing along the partioning membranes. Set the sections aside in a small bowl.

Bring the chicken stock to a simmer in a medium saucepan. In a separate, medium saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots; sauté for 3-5 minutes or until shallots are tender. Add the rice; cook the rice, stirring occasionally, until the rice begins to turn translucent, about 3 minutes. Add the wine, stirring constantly, and cook until the wine is absorbed into the rice. Ladle about 3/4 cup of the hot chicken stock into the rice. Stirring constantly, continue to cook until all the stock is absorbed into the rice. Add more stock, again about 3/4 cup and continue to cook, stirring constantly, until absorbed. After the second addition of stock, season with salt. Continue adding more stock in the same manner as above, cooking until rice absorbs the liquid. After about 10 minutes, add about 1 teaspoon of reserved zest and 1/2 the grapefruit sections. Continue adding more stock, and stirring constantly, until the rice is al dente. Turn off the heat and stir in the remaining tablespoon butter, Parmigiano-Reggiano cheese, 1/2 teaspoon zest and remaining grapefruit sections. Stir well. Cover and let sit for 3-4 minutes. Adjust seasonings to taste and serve immediately.

Recommended Tools