Creamy Curried California Risotto with Sour Cherries
Cooking Instructions:
- 1-1/2 cups Lundberg® White Arborio
- 1 tbsp. Extra virgin olive oil
- 1 small onion, diced
- ½ cup dry white wine (optional)
- 5 cups chicken or vegetarian broth
- 1 tsp. Curry powder
- 2 tsp. Thyme
- 1/4 cup dried sour cherries
- 1 tbsp. Hot mango chutney
- 1/4 cup cream
- 1/2 cup grated Parmesan cheese
Simmer broth in saucepan. In deep thick-walled pot heated to medium-hot, add olive oil. Add onion and saute until onion is translucent. Add rice and stir until grains are coated. Add curry and thyme, stir, then quickly add wine and stir until wine is absorbed. Add broth 1 cup at a time, stirring continuously, until each cup is absorbed. Cook time is about 20 minutes. Add sour cherries, cream, chutney, and cheese stirring gently. Cook another 5 minutes. Serve. Makes about 4 cups of rice.