Grapefruit Risotto. Wait, what?
I’ve never quite grasped the allure of grapefruit. Rather, eating the fruit by itself (usually photographed with half a neon-red cherry stuck in the middle to hide the navel-like cross-section of its core.) It was once the very icon of dieting; as if punishing yourself first thing in the morning with bitterness would lead to losing weight. If anything, I’d imagine it makes you crave something sweet which kinda goes against the point. I can count on one hand the number of grapefruit I've purchased in my lifetime; two of those were in the last month. Judy Rogers, the late chef of Zuni Cafe in San Francisco, includes this recipe in her brilliant cookbook. She admits that even the mention of this dish gets the most bizarre responses from her rookie kitchen staff. Still, there are a variety of recipes that befuddle at first but almost haunt with their absurdity. I’ve certainly been surprised before (yogurt pizza dough anyone?) so I had to try it. It’s a little hard to describ