Today was my brother Nicholas’ 17th birthday. This makes me feel old. First, because I am 10 years older than him. Second, well, I remember the first moment I saw him. And with that moment came tons of 10-year old adolescent emotion: jealousy, excitement, fear, and love.
I moved away from home when I was a mere fourteen. Not yet through puberty, I eagerly left my small hometown in Virginia to pursue my dreams as a dancer in The Big Apple. Missing every birthday my brother would have until today. Missing him growing up and becoming a man.
I felt like I needed to make it up to him for not being there on his birthday for the past 13 years. I mean, we ALWAYS celebrated, but not on the day, in my house, in my way. He requested Italian food. Which in Nick’s mind is either spaghetti with meat sauce, lasagna with meat sauce, or a pizza with…you guessed it, some form of meat.
He doesn’t eat onions, asparagus tips (but he eats the rest of the asparagus), grapefruit, or limes, but somehow he adored this dinner. He is growing up, and that is bittersweet. Here is to many more birthdays together, Nick.
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4-6
*Adapted from a recipe in the Zuni Cafe Cookbook
1 grapefruit
1 lime
5 c. chicken stock
1 bunch asparagus, trimmed
2 tbsp. unsalted butter
1 onion, finely diced
2 c. arborio rice
1 lb. large prawns, peeled and de-veined (I leave the tails on because it is pretty that way)
1/2 c. grated parmigiano reggiano
Kosher salt and Cracked Black pepper to taste
- Take a pairing knife and cut both ends of of the grapefruit and the lime. Then, cut the skin off of each fruit removing the white pith. Next, de-segment the citrus with a pairing knife over a bowl. Squeeze remaining juice from the membranes. Set aside.
- Bring a pot of water to a boil, cook asparagus for 2 minutes, and then immediately plunge the asparagus into an ice-bath to stop the cooking. Cut into 1-inch pieces. Set aside.
- Place the chicken stock in a pot over medium-low heat and bring to a simmer.
- In a large sauce pan, heat the butter over medium heat. Add in the onions and a pinch of kosher salt and saute until translucent, about 6 minutes. Add in the rice, and coat with the butter for about 1 minute.
- Add in the stock 1 c. at a time, stirring until the rice absorbs the stock. Repeat until all of the stock is gone, and rice is al dente and creamy.
- Add in the prawns. Stir, for 2 minutes, while the prawns cook. They will turn just slightly pink.
- Add in the asparagus and citrus reserves (including juice). Stir to combine.
- Season to taste with salt and pepper.
- Grate in the parmigiano reggiano. Stir to combine. Taste for seasonings. Serve immediately.
April 21, 2009 at 12:40 am
Looks really yummy. I love the citrus aspect of your recipe.
I was totally thinking Asparagus Risotto today too, but I pushed it to tomorrow’s menu. I’m thinking of having scallops w/ mine.
April 21, 2009 at 2:14 am
looks wonderful, love the plate…
April 21, 2009 at 3:29 am
I am sending this to my friend who is an excellent gourmet cook.
April 21, 2009 at 7:38 am
Funny, my husband only eats the TIPS of the asparagus.
This looks nice and light.
I have yet to use my ZUNI Cafe cookbook. I never seem to find anything to make. I bought the book because everyone talks about the famous roasted chicken salad.
I will try the risotto recipe!
April 21, 2009 at 9:23 am
Mm. I’m like your brother, I could do without asparagus tips (though I love the stems!)
This looks like a lovely way to celebrate!
April 21, 2009 at 9:30 am
Sweet post. I’m sure your brother always knew how much you cared about him.
And come on, you can’t feel old at 27!! We’re as young as we’ll ever be!
This risotto sounds delicious, think I’ll give it a whirl. Thanks!
April 21, 2009 at 10:50 am
This sounds sooo good. More recipes from Zuni, please!
April 21, 2009 at 1:03 pm
This looks delicious! I LOVE citrus flavor. Being allergic to shrimp, I wonder if this would be yummy with chicken, too??
April 21, 2009 at 1:51 pm
@Allison- Yes! I bet it would even be delicious without a protein. It could stand on its own.
April 21, 2009 at 10:11 pm
My family would absolutely love this recipe!
Happy Birthday to your brother!!
Thanks for sharing the recipe!
April 21, 2009 at 10:31 pm
not quite 10 years…
April 23, 2009 at 2:49 am
I know what that’s like… I moved away from home at fourteen too and missed out on my three younger siblings growing up. It’s very strange to see them behaving like grownups now, especially my baby sister.
April 23, 2009 at 11:49 am
How sweet is this story. Surely he appreciated a meal like this. The citrus is such a great touch.
April 28, 2009 at 4:15 pm
This looks fantastic. I must make this for guests this weekend. I will give your blog credit when I do.