Citrus risotto from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 196) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on February 12, 2025

    The citrus was great and it was perfect with scallops. I didn't love the instructions on cooking though. This is the second time I've made this and had trouble getting the rice fully cooked - even with the 5 cups of broth (already heated). Not sure what I'm doing wrong. I don't have that issue with other risottos that I've made.

  • wester on December 18, 2010

    I noticed this recipe and I was intrigued by it. And I happened to have all ingredients on hand (except the mascarpone, which I replaced with whipping cream). It was good, with a clear but not overwhelming citrus flavor. It looks pretty too, with those flecks of pink grapefruit. The preparation technique was easy with the lime but trickier with the (thicker-skinned) grapefruit. Still, the preparation of the whole thing was not difficult. You do need to stay around while it cooks, though. I served this with a lamb stir-fry but I am sure it would be really excellent with white fish and/or the suggested shrimp.

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