Cranberry Risotto

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Cranberry Risotto
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
1 onion
1 small garlic clove
1 generous pinch Saffron
70 grams grated Parmesan
100 milliliters dry white wine
600 milliliters Chicken broth
3 Tbsps butter
200 grams Arborio rice
salt
freshly ground peppers
1 Tbsp olive oil
1 bay leaf
200 grams Cranberry
1 Tbsp sugar
Parmesan (freshly grated)
Sage
How healthy are the main ingredients?
CranberryParmesansugarolive oiloniongarlic clove

Preparation steps

1.

Peel and mince onion and garlic. Dissolve saffron in 3 tablespoons of lukewarm water. Heat olive oil and 1 teaspoon of butter in a saucepan, sauté onions and garlic until soft, then add rice and sauté, stirring until translucent. Pour in half of wine, stir and reduce completely. Repeat with remaining wine, then add enough broth to just cover rice. Stir constantly until fully reduced. Add saffron water and bay leaf and lemon peel. Let simmer, stirring occasionally, then add a bit more broth. Bring to a boil. Continue to add broth, bit by bit, until fully incorporated. 

2.

Boil cranberries with sugar and a little water. Remove from heat and let rest. 

3.

Remove lemon peel and bay leaf from risotto. Stir in parmesan and remaining butter. Season with salt and pepper.

Transfer to plates, top with cranberries and serve garnished with shaved parmesan and sage leaves.

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