This citrusy rich risotto is one of my favorite dishes to use leftover cranberry sauce over the holidays. But it's also a compelling excuse to whip up some fresh cranberry sauce any time of the year!
Because I know that I'm going to desire cranberry filled recipes in the spring and summer and blueberries in the fall and winter, I keep a supply of fresh berries in the freezer.
Sweet onions are a fantastic compliment to the cranberries and when you blend these with the toasted Arborio and then the stock and wine...Oh my, vino is such a beautiful conductor of flavor. Choose a dry red wine that features tangy red fruit like cranberries, raspberries, and cherries. The creaminess of this risotto is enhanced by smooth mascarpone cheese and then offset with a pleasant contrast of salty Parmesan.
I included fresh thyme and rosemary because they both pair so well with fruit. Thyme is savory and woody. Rosemary is sharp, piney, and reminds me of Christmas trees. I like to add part of the herbs in the beginning when sauteing the berries and onion to impart more flavor and some at the end for presentation.
Risotto can stand as a delectable side to almost any kind of meat. But since this one is packed with cheese, fruit, veggies and the ultimate topper, cranberry sauce, it could easily serve as a stand alone meal!
You can find my cranberry sauce recipe within this post.
I never got around to posting these photos and the recipe over the holidays but the other day I was craving it so I made some and decided, why not have some Christmas in May. Plus, I'm trying to use up food in the freezer and I had cranberry sauce sooo, here ya go...Enjoy!
Ingredients
4 cups chicken stock
1 cup dry red wine
4 tablespoons butter
2 tablespoons grape seed oil
1 medium onion, chopped
1/2 cup fresh cranberries, coarsely chopped
salt and pepper to taste
1 1/2 cups Arborio rice
1/4 cup mascarpone cheese
1/2 cup grated Parmesan cheese (Parmigiano Reggiano is best)
1 tablespoon fresh thyme, minced
1/2 tablespoon fresh rosemary. minced
1/2 cup cranberry sauce
Directions
1. Pour stock and wine into a sauce pan. Simmer on low heat.
2. Melt butter and oil over medium heat. Saute onions, cranberries, and half of the herbs until vegetables are tender, about 10 to 12 minutes.
3. Add rice in and stir to coat until rice is slightly browned.
4. Begin adding stock, 1/2 cup at a time. With each addition, add just enough to cover rice. Stir frequently. When absorbed, add more.
5. When all of the stock is gone, blend in the cheeses and herbs. Taste, sprinkle in more salt and pepper as needed. Serve warm. Top each serving with about 1 tablespoon of cranberry sauce.
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