Sun-dried Cranberry Mango Risotto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A unique twist on traditional risotto. From Executive Chef Luis de Sousa of the Waring House Inn in Prince Edward County, Ontario. Ingredients:
3/4 cup water |
1/2 cup sugar |
1/4 cup rice wine vinegar |
1 star anise |
1 mango, peeled, pitted, and cut into small dice |
4 cups vegetable stock, hot |
1 shallot, finely chopped |
1 clove garlic, finely chopped |
1 cup arborio rice |
1/2 cup riesling |
1 tbsp chives, finely chopped |
2 tbsp grated romano cheese (optional) |
2 tbsp sun-dried cranberries |
Directions:
1. Place first four ingredients in pot and bring to a boil; making sure sugar is fully dissolved. Strain and let cool. Add mango and refrigerate for 3 hours.
2. Heat non-stick spray in a large, heavy saucepan over medium heat.
3. Add shallot and garlic and sauté for a couple of minutes until softened.
4. Add rice and cook, stirring, 2 minutes.
5. Add white wine, stir, and continue to cook until it has mostly evaporated.
6. Add about 1/2 cup stock; reduce heat, and cook, stirring until almost all of it has been absorbed.
7. Continue cooking, stirring, and adding stock (1/2 cup at a time), when previous addition has been absorbed, until rice is al dente and the risotto is creamy (usually 15 – 20 minutes).
8. Once done, remove from heat, drain mango from syrup, and stir into the risotto, along with chives, Romano cheese (if using), and sun-dried cranberries.
9. Season risotto with salt and pepper and serve immediately.
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