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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I ran across this recipe some time ago. I can't remember where, but I know it's from the Waring House restaurant in Canada. The combination of sun-dried fruit, mango, and risotto is irresistible. I make this fairly often and it's always a hit. Read more . Obviously, if you're fresh out of sun-dried cranberries, you can use sun-dried cherries, or some other tart fruit - it works just as well. The cheese is optional, but I would strongly recommend including it. You could, if you like, substitute Mascarpone, which I think would work beautifully, although this would make for a risotto that might be a bit too rich for your taste. Ingredients:
3/4 cup water |
1/2 cup sugar |
1/4 cup rice wine vinegar |
1 star anise |
1 mango, peeled, pitted, and diced |
4 cups hot vegetable or chicken stock |
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 water, sugar, vinegar, and star anise in a saucepan and bring to a boil; making sure the sugar is fully dissolved.
2. Cook at medium heat until it reduces slightly.
3. Strain and let cool.
4. Add mango and refrigerate for at least 3 hours.
5. In a large sauté pan over medium heat, sauté shallot and garlic for a couple of minutes until softened.
6. Add rice and cook, stirring, 2 minutes, until the rice becomes translucent.
7. Add white wine, stir, and continue to cook until the liquid has reduced to about three or four tablespoons.
8. Add about 1/2 cup stock; reduce heat, and cook, stirring until almost all of it has been absorbed.
9. 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 (about 15–20 minutes).
10. When the rice is done, remove it from the heat.
11. Drain the mango and add it to the rice, along with the chives, the Romano cheese (if using), and the sun-dried cranberries.
12. Season risotto with salt and pepper and serve immediately.
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