Cherry risotto

Personally I love the combination fruit-rice, whatever recipe it is for, sweet or salted, so there are a lot of recipes about fruits risotto on my website. Today I prepared a classic, cherry risotto, in my version.

Time of preparation

30 minutes



What did I use

A cutting board, a knife, a wok pot, a ladle, a medium-sized pot, a wooden spoon


Cherries: 30/40
Arborio rice, or Vialone Nano (anyway, some for risotto especially): 240/250 gr

White (possibly dry) Wine: half a glass

Minced Grana Padano or Parmigiano Reggiano: 6/7 spoons

Butter: 1 spoon

Vegetables broth as required

Black pepper to taste

Olive oil as required

Shallots: 2

How did I do

I took off the seeds and the stalks from the cherries and I cut them in little pieces.
I kept some whole cherries for the final decoration.

I cleaned and minced the shallots and I browned them in the hot olive oil.

I added rice, I burnt it for a minute then I added the wine.

I cooked it adding broth with the ladle , few at a time. After about 10 minutes I added cherries and I cooked for about 10 minutes more at slow fire.

I turned off the fire and I added butter, pepper, cheese, mixing until melted. Every time I make risotto I let it stend for a couple of minutes before serving to have the right consistence.
I serve hot, decorating with the remained cherries.

Buon appetito!

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