Roasted Cherries Risotto

14 ingredients
9 steps

Ingredients

  • Roasted cherries
  • 1 pound pitted cherries, cut in half
  • 2 tablespoons olive oil
  • Pinch of salt
  • Basic risotto
  • 1 medium (250 g) onion, diced
  • 2 to 3 cloves of garlic, chopped or grated
  • 2 tablespoons each butter and olive oil
  • 1 teaspoon salt
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable or chicken stock
  • 1/2 cup parsley, chopped
  • 2 tablespoons butter, to add at the end

Directions

  1. 1
    Preheat the oven to 400° F. Toss the cherries in the olive oil and salt and bake for 20 to 25 minutes. Keep warm.
  2. 2
    Bring stock to boil and keep hot.
  3. 3
    Heat the oil/butter in a saucepan over medium heat. Keep medium heat all the time.
  4. 4
    Add onions and salt; saute slowly for 7 to 8 minutes, as you don't want any colour on onions. Add garlic and saute for 1 to 2 minute more.
  5. 5
    Add rice and saute 2 to 3 minutes, until rice starts to look translucent. Add wine and stir.
  6. 6
    When rice absorbs the wine you can start adding stock, ladle by ladle, occasionally stirring, not add the next ladle of stock before the rice absorbs the previous one.
  7. 7
    With the last amount of stock, add roasted cherries and chopped parsley.
  8. 8
    When the rice has absorbed the stock, remove the risotto from heat and mix in the final two tablespoons of butter. It should be creamy.
  9. 9
    Serve risotto immediately.

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