Brought to us by Greg
½ stick butter
5 shallots (diced)
1 bag (2 cups) Arborio rice
2 cups red wine
1 can bing cherries (diced, save juice)
1 box chicken stock (approx 32 oz)
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Place butter and shallots into pot, sauté just until becoming translucent.
Add rice and stir just until starting to change color.
Add 2 cups red wine, stir until wine is absorbed.
Add cherries and juice from cherries, stir until absorbed.
Add chicken stock, approx 1 cup at a time, stir until absorbed.
Note: Risotto is done when the rice gets to an al-dente point, or slightly past. Amount of liquids needed will vary depending on the rice, anywhere from 3-1/2 to 4-1/2 cups. Preheat the liquids before adding them (separate small pot) and things will go more quickly.
Serves 8
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