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Cranberry Ginger Risotto

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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.