The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Recipe Reviews
southerncooker from Boomer, NC
This was surprisingly good. I used store bought stock and arborio rice. I went to several stores in our area and couldn't find any mascarpone. I'm not sure why but sometimes I can find it here and sometimes not. I ended up using some cream cheese. My daughter helped me make this and when we tasted of it without the cream cheese we decided it needed that. It was very creamy and delicious.
Queezle_Sister from Salt Lake City, UT
This is an interesting dish. It had the nice creamy umami feel of the risotto, with little citrus zings.
I made this using chicken stock from this same cookbook. I think I liked it better before adding the citrus or the mascarpone.
I have not made many different risotto recipes. This seemed straight forward and innovative, but next time I might stick with a more traditional sort of recipe.
aj12754 from Montclair, NJ
I really wasn't sure what to expect with this risotto and the flavor was certainly kind of unusual ... but NOT in a bad way. I followed the recipe as written ... right up to the point where I forgot the mascarpone. We liked it just fine without it -- but I will probably make this again to see what difference the addition of mascarpone makes.
Because there is currently a citrus glut in my kitchen, I served this with a baked salmon with citrus vinaigrette from Fine Cooking and the two dishes meshed well.
Still had a bunch of clementines to use us, so made a salad with romaine, clementine sections, and sliced avocado. Used -- again -- the Honey Vinaigrette from Ad Hoc at Home. It could have been citrus overkill, but we polished off every bit.
I liked that this recipe is easily halved to serve two people.
(edited 10th January 2011) (0) comment (1) useful
wester from Soesterberg, Utr
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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