Recipe

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• 8 cups chicken stock
• 4 tbsp extra virgin olive oil
• 1 pinch saffron thread
• 1 large yellow onion, finely chopped
• 2 cups arborio rice
• 1 cup dry white wine
• salt
• fresh ground black pepper
• 1 cup dried cherries

• 1 Place chicken stock in large saucepan and heat to a simmer. Keep warm on the back of the stove.
• 2 Heat the oil in a large, heavy saucepan over moderately high heat. Add the saffron, stir for one minute to release flavor into the oil, then add the onion. Saute until the onion is soft but not browned, about 2 minutes. Add the rice to the pan and cook, stirring constantly, until the grains become transluscent around the edges but are still white in the center, about 3 minutes.
• 3 Immediately stir in the wine and reduce heat to medium. Continue to stir until the wine is absorbed, then add 1 cup of the hot stock. Cook, stirring constantly, until the stock is absorbed.
• 4 Continue stirring and adding stock in 1/2 cup portions, allowing each 1/2 cup to become fully absorbed before adding more, until the rice is tender yet retains its shape and is slightly al dente. (This will take about 15 min.).
• 5 Remove the pan from the heat and season with salt and pepper. Cover the pan and allow to sit for 2 minutes, then fold in the cherries.
• 6 Spoon the risotto into bowls and serve immediately.