Sun-dried Cranberry Mango Risotto
From jo_jo_ba 16 years agoIngredients
- ¾ cup water shopping list
- ½ cup sugar shopping list
- ¼ cup rice wine vinegar shopping list
- 1 star anise shopping list
- 1 mango, peeled, pitted, and cut into small dice shopping list
- 4 cups vegetable stock, hot shopping list
- 1 shallot, finely chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 1 cup arborio rice shopping list
- ½ cup Riesling shopping list
- 1 tbsp chives, finely chopped shopping list
- 2 tbsp grated romano cheese (optional) shopping list
- 2 tbsp sun-dried cranberries shopping list
How to make it
- 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.
- Heat non-stick spray in a large, heavy saucepan over medium heat.
- Add shallot and garlic and sauté for a couple of minutes until softened.
- Add rice and cook, stirring, 2 minutes.
- Add white wine, stir, and continue to cook until it has mostly evaporated.
- Add about ½ cup stock; reduce heat, and cook, stirring until almost all of it has been absorbed.
- Continue cooking, stirring, and adding stock (½ cup at a time), when previous addition has been absorbed, until rice is al dente and the risotto is creamy (usually 15 – 20 minutes).
- 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.
- Season risotto with salt and pepper and serve immediately.
People Who Like This Dish 5
- kukla Barrie, Ontario, CA
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- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 2 people-
Jo_jo_ba, I have this recipe too, and it truly IS scrumptious!! TO EVERYONE OUT THERE...Try this one, it won't let your tastebuds down! Great post!
kukla in Barrie, Ontario loved it
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