8 oz dried cranberries, soften in warm water
2 ½ C chicken broth, hot
½ C port wine
3 T clarified butter
½ C minced yellow onion
1 C fresh diced carrots
¼ C minced fresh ginger
1 C Arborio rice
¼ C grated parmesan
2 T The Tasteful Olive’s Honey Ginger balsamic vinegar
Sautee onion and carrot in butter. Add rice and continue to toast over low heat. Add the chicken stock ½ C at a time until all is absorbed. Add the Port, parmesan, honey ginger vinegar and cranberries. Refresh with a little more stock and butter just before serving. Season with salt and pepper.