Poached Cherry Risotto Recipes

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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

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.

POACHED CHERRIES WITH RICOTTA



Poached Cherries with Ricotta image

Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine, which is enhanced with fresh basil, vanilla, and lemon. After the cherries have been poached and then chilled, serve them in a bowl topped with a spoonful of fresh ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 1/4 pounds cherries, pitted, room temperature
2 cups dry red wine
2/3 cup sugar
1 vanilla bean, scraped
3 fresh basil leaves
2 three-inch strips lemon zest
1 1/2 cups fresh ricotta cheese

Steps:

  • Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
  • Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS



Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs image

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

Provided by dinehaus

Categories     Risotto

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped white onion
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine
3 cups low-sodium vegetable broth, warmed
½ cup grated Parmesan cheese
⅓ cup prepared basil pesto
⅓ cup chopped fresh parsley, divided
2 tablespoons white wine vinegar, divided
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) basket cherry tomatoes, halved
¼ teaspoon salt
4 large eggs
freshly ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
  • Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
  • Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
  • Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
  • Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
  • Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg

POACHED CHERRIES



Poached Cherries image

Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 6 small trifles

Number Of Ingredients 5

2 pounds red or yellow fresh cherries, pitted, stems removed
1/4 to 1/2 cup sugar
1 tablespoon kirsch, (optional)
2 tablespoon freshly squeezed lemon juice
Grated zest of 1 lemon (optional)

Steps:

  • Place cherries, sugar, kirsch (if using), lemon juice, and zest (if using) in a medium saucepan over medium-low heat and bring to a simmer; cook, stirring occasionally, until cherries are tender, about 15 minutes. Use a slotted spoon to transfer cherries to a bowl.
  • Continue cooking remaining mixture in pan over medium heat until slightly thickened, about 3 minutes. Pour over cherries; let cool. Store in an airtight container in refrigerator for up to 1 day.

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