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Ingredients
Cranberry Risotto
- 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
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.
Boil cranberries with sugar and a little water. Remove from heat and let rest.
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.