Risotto with Exotic Fruits Recipe

Ingredients

• 1 cup Arborio rice
• 3 tablespoons butter, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 3 1/2 cups chicken broth
• 1/2 cup mixed exotic fruits (such as mango, papaya, and pineapple), finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a saucepan until hot, then reduce to a simmer on low heat.
2. Melt 2 tablespoons of the butter in a large skillet over medium heat.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
4. Add the Arborio rice to the skillet and stir until all grains are coated in butter, about 1 minute.
5. Pour in the white wine and stir until it is completely absorbed by the rice, about 2 minutes.
6. Begin adding the heated chicken broth to the skillet, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next, about 25 minutes total.
7. When the risotto is tender and creamy, stir in the mixed exotic fruits and the remaining tablespoon of butter.
8. Add the Parmesan cheese and stir until melted and incorporated into the risotto.
9. Add salt and pepper to taste.

Serving Suggestions

Serve the risotto with exotic fruits hot, garnished with additional Parmesan cheese and chopped fresh herbs, if desired. This dish pairs well with a crisp white wine or a light, fruity red wine. Enjoy as a main course or as a side dish.

Verdict

This risotto with exotic fruits is a delicious and unusual twist on the classic Italian dish. The combination of creamy rice, savory Parmesan cheese, and sweet tropical fruits is surprising and delightful. Perfect for a special occasion or a dinner party, this risotto will impress your guests and leave them asking for the recipe.