Serves:

Chef's Hint:

Quantity of the stock is just a guide. Cook risotto till the rice is tender and has a creamy consistency.

Serve with a roasted duck portion or duck sausages.

Print Recipe

Cherry Risotto

This is a wonderful dish which goes very well with duck.

INGREDIENTS

1.5 litre Luv-a-Duck duck stock
3 tbsp butter
3 shallots chopped or an onion
30 cherries pitted and halved
2 cups dry red wine
400g arborio rice
4 tbsp thickened cream
Salt and freshly ground black pepper
Parmesan cheese

METHOD

Put stock on to simmer.
Heat one tablespoon of butter in a suitable size heavy-based pan.
Add shallots or onion and cook for a couple of minutes, then add the cherries, rice and stir for a couple of minutes.
Add one glass of red wine and reduce till almost dry.
Add a second glass of red wine and bring to boil.
Add a ladle-full of stock to the rice and stir till well absorbed.
Add another ladle-full, stir well till absorbed and continue to cook, adding stock and stirring continuously.
When almost cooked and most of the stock is gone, add the rest of the butter, cream and stir in well.
Season with salt and pepper if required.
Allow to stand for two minutes then serve.