Risotto with saffron and dried cherries

Yield: 4 servings

Measure Ingredient
6 cups (to 8 cups) chicken stock
4 tablespoons Extra-virgin olive oil
1 pinch Saffron threads
1 large Yellow onion(s), peeled
\N \N Finely chopped
2 cups Arborio rice
1 cup Dry white wine
\N \N Salt and pepper to taste
1 cup Dried cherries
\N \N Or any dried fruit

Place the chicken in a large saucepan and heat to a simmer. Keep warm.

Heat the oil in a large, heavy saucepan over moderately high heat.

Add the saffron, stir for 1 min, then add the onion. Saute until the onion is soft but not browned, about 2 min. Add the rice and cook, stirring constantly, for about 3 min. Immediately stir in the wine and reduce the 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. Continue stirring and adding stock in ½-cup portions, allowing each ½ cup to become fully absorbed before adding more, until the rice is tender yet retains its shape.

This will take about 15 min.

Remove the pan from the heat and season with salt and pepper. Cover the pan and let sit for 2 min, then fold in the cherries. Spoon the risotto into bowls and serve immediately.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 137

Submitted By DIANE LAZARUS On 11-25-95

Similar recipes