Starfruit Rissoto
Arborio rice absorbs the high proportion of broth and wine used, creates a
slightly chewy, nutty-flavored taste, and at the same time produces a creamy
consistency. Use a wooden spoon to stir the risotto so you don’t damage the
tender grains of rice.
2-1/2 quarts chicken broth, either homemade or low-sodium canned
2 tbsp. unsalted butter
2 tbsp. olive oil
2 cups Arborio rice
1/2 cup sweet white wine
4 tbsp. heavy cream
Season with salt and freshly ground pepper
2 medium starfruit; one finely chopped and one sliced for garnish
zest of 1 lime for garnish
Bring broth to a simmer in a saucepan and keep it hot for the rest of the
cooking time. In a heavy 3-quart casserole, heat the butter and oil over medium
high heat.
Reduce the heat and add the rice and stir to coat it thoroughly with the oil,
about 3 minutes. Pour in the wine and let the rice absorb it, stirring to make
sure the rice doesn’t stick.
Add a ladleful of broth and stir the rice frequently. When the broth has been
absorbed, add another ladleful. Stir frequently, adding more broth as required.
Never let the pot get too dry. Repeat until the rice is firm but tender, without
a chalky center, about 20 minutes. Stir in the heavy cream. Remove from the heat
and mix in the chopped starfruit. Season with salt and pepper to taste. Transfer
to a greased bowl; pack it firmly. Invert onto a serving plate and garnish with
sliced starfruit and a sprinkle of lime zest. Serves 6.