- 1 grapefruit cut in supremes with juice
- 1 lime cut in supremes
- 2 T butter
- 1/2 Cup diced onion
- Salt
- 2 Cups Arborio rice
- 5 Cups stock
- 1/4 Cup of Mascarpone
- Shrimps to serve with
Proceed as for a normal risotto. When it’s almost done add the citrus and the juices, crumbling them lightly while stirring and keep cooking till the rice is done.
Remove from heat and stir in the mascarpone
Serve with shrimps if desired or fish or chicken
