Poached Cherry Risotto Recipes

POACHED CHERRIES

Poached Cherries image

If you get carried away at a market, or if your cherry tree produces a bumper crop, here's a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

Provided by Fran Gage

Categories Dessert

Yield Yields 2-1/2 cups.

Number Of Ingredients 7

Ingredients

1-3/4 cups water
2/3 cup sugar
3 strips lemon zest, 1×3 inches each
3 strips orange zest, 1×3 inches each
1/4 vanilla bean, split but not scraped
15 peppercorns
1 lb. fresh sweet cherries, rinsed and pitted

Steps:

In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they're soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Nutrition Facts : Calories 170 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 42 g, Fiber 2 g, Protein 1 g, UnsaturatedFat 0.5 g

POACHED CHERRY RISOTTO

Poached Cherry Risotto image

I really like risotto. The trouble is that I am the only one in the house that likes it, until now. Everything is better when it is sweet. also, you cannot live near Door County without having a few cherry recipes on here. I used Recipe #229437 #229437 by the lovely and talented Chef #58104 for the cherries called for in this recipe. Yes, I still add the vanilla because my DH loves vanilla. You can skip this step if you use Rita's cherry, since it already is flavored.

Provided by LilPinkieJ

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup arborio rice
3 tablespoons butter
3 cups milk
1 cup cream
1 teaspoon vanilla extract
1/2 cup poached cherries, with liquid

Steps:

Place the milk, cream and vanilla into a saucepan and bring gently to boiling point. Meanwhile, begin melting the butter in a large saucepan and then add the rice. Stir well to ensure the rice is well coated in the butter. Cook this for a few minutes - you want the rice to get glossy and a bit translucent.
Add a half cup of the boiling milk mixture. This should absorb fairly quickly and as soon as it has, add another half cup. Keep stirring and when this has absorbed add another half cup of milk mixture and 1 tablespoon of the reserved poached cherry liquid. This is the sweetener and it will also color the risotto.
You need to continue this process of stirring and adding the just boiling milk and poaching liquid - you'll notice that the time between additions will get longer as the rice cooks.
When you've got about 1 cup of milk mixture left - add a half cup of drained poached cherries to the risotto and continue as before. The risotto is finished when the rice has softened and become creamy - it should by now have a lovely delicate rose blush to it. How pretty is that?.
Serve hot with a spoonful of reserved poached cherry juice and some extra poached cherries on top.

SPRING VEGETABLE RISOTTO WITH POACHED EGG

Spring Vegetable Risotto with Poached Egg image

Provided by Kate Morgan Jackson

Categories Dinner

Time 40m

Number Of Ingredients 13

Ingredients

1 cup peas, fresh or frozen
1 tablespoon olive oil
1 tablespoon butter
1 leek, white and light green part, cleaned and sliced
1 fennel bulb, sliced
1 cup arborio rice
1/2 cup white wine
4 cups chicken broth
3 cups baby spinach
1 tablespoon sour cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
4 eggs, poached

Steps:

Cook fresh peas for one minute in salted boiling water, or defrost frozen peas. Set aside.
Heat oil and butter in deep heavy pot or Dutch oven. Saute leeks and fennel for about 5 minutes over medium high heat until tender.
Add white wine and rice. Simmer until rice is evaporated.
Add a cup of broth and simmer until broth is absorbed, stirring occasionally. Add remaining broth by the cupful until it is all absorbed and the rice is cooked - this will take about 20-25 minutes.
When the risotto is done, stir in spinach until wilted. Stir in sour cream and cheese, and season to taste with salt and pepper. Stir in peas.
Spoon risotto into warmed bowls, top with a poached egg, breaking the yolk, and serve!

Nutrition Facts : Calories 455 calories, Sugar 6.4 g, Sodium 1255 mg, Fat 15.6 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 54.9 g, Fiber 4.2 g, Protein 18.5 g, Cholesterol 207.6 mg

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