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 blog. Today I prepared a classic, cherry risotto, in my version.
Time of preparation
What did I use
A cutting board, a knife, a wok pot, a ladle, a medium-sized pot, a wooden spoon
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
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.