Poached Cherry Risotto
Indulge in the luxurious flavors of Poached Cherry Risotto, a perfect union of creamy Arborio rice and the sweet-tart brilliance of fresh cherries poached in red wine. This elegant dish is elevated with layers of flavor from sautéed shallots, salty Parmesan cheese, and a touch of vibrant poaching liquid for a stunning color and depth. Gently folded cherries add bursts of juiciness, while a hint of thyme leaves a fresh, aromatic finish. Perfect for entertaining or a special dinner, this recipe seamlessly marries sweet and savory into a visually stunning, restaurant-quality meal. Ready in under an hour, this cherry-infused risotto is as impressive as it is comforting—ideal for anyone seeking a unique twist on a classic favorite!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Fresh cherries, pitted
- 1 cup Red wine
- 4 cups Vegetable stock
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Shallot, finely minced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 sprigs Fresh thyme, for garnish
Instructions
In a medium saucepan over medium heat, combine the red wine, sugar, and lemon juice. Bring to a gentle simmer and add the pitted cherries.
Poach the cherries for 5-7 minutes, or until they are tender but still hold their shape. Remove the cherries with a slotted spoon and set them aside. Reserve the poaching liquid.
In a separate large saucepan, bring the vegetable stock to a gentle simmer. Keep it warm over low heat.
In another large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and cook until soft and translucent, about 2-3 minutes.
Stir in the Arborio rice and toast it for 1-2 minutes, ensuring the grains are well coated in the oil and butter mixture.
Add a ladleful of warm vegetable stock to the rice, stirring constantly until the liquid is mostly absorbed. Continue adding the stock one ladleful at a time, stirring frequently, until the rice is creamy and cooked through but still slightly al dente. This should take about 18-20 minutes.
Stir in 2 tablespoons of the reserved red wine poaching liquid to the risotto for added color and flavor.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Gently fold the poached cherries into the risotto, reserving a few for garnish.
To serve, divide the risotto among plates or bowls. Garnish with the reserved poached cherries and a sprig of fresh thyme. Serve immediately and enjoy!
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 82.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
