Sun-dried Cranberry Mango Risotto Recipe

By Booper-2

Ingredients

• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup rice wine vinegar
• 1 star anise
• 1 mango, peeled, pitted, and cut into small dice
• 4 cups vegetable stock, hot
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 cup arborio rice
• 1/2 cup Riesling shopping
• 1 tbsp chives, finely chopped
• 2 tbsp grated romano cheese (optional)
• 2 tbsp sun-dried cranberries

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

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.