Cherry and Mushroom Risotto (Sbrocco)
1 1/2 cups Arborio rice
3 cups chicken stock
1/4 cup chopped leeks
2 T. chopped garlic
1/2 cup heavy cream
6 T. unsalted butter
4 T. extra virgin olive oil
salt & pepper to taste
In a saucepan heat the chicken stock until warm. In another saucepan on medium heat, add the butter and all of the olive oil. Add the leeks and sauté, stirring for 1 minute, then add the garlic and sauté for another 3-4 minutes or until translucent. Add the rice and stir to coat all the grains with the butter/oil mix. Add one ladle of chicken stock, stirring each time the hot broth is added. Cook and stir adding chicken broth until the broth is all absorbed and the rice is swelled about 10-12 minutes. Add the remainder of the butter and cream stirring and cooking another 2-3 minutes.
For more information on Sbrocco, visit their website at http://www.sbroccowine.com
1/4 cup dried cherries rehydrated in water
1/4 cup sautéed sliced shitake mushrooms
In a small sauté pan add a tablespoon of butter and the shitake mushrooms and sauté over medium heat and season with salt and pepper.
Combine the cherries, mushrooms and risotto and serve with a pan roasted duck breast.