Cherry Risotto
2 Tablespoons of shallots or onions, small diced
1/2 oz butter
1 cup of Arborio rice
2 1/2 cups of chicken stock
1/2 cup of white wine
1/3 cup of grated parmesan cheese
2 Tablespoons American Premium Blends Tart Cherry Concentrate
Salt and pepper to taste
Sliced Almonds
”Sweat” the onions in the butter, add the rice and mix thoroughly.
Cook stirring constantly until a toasted aroma develops.
Add the wine then add the stock in small amounts stirring frequently.
Cook the Risotto until the rice is “al dente” (firm) and most of the liquid is absorbed.
The texture should be creamy.
Add the American Premium Blends Tart Cherry Concentrate and the parmesan cheese mix well.
Garnish with more Parmesan cheese if desired and a small amount of sliced almonds.