This is the Thanksgiving Day week for all our American friends celebrating around the world 🙌
So for a twist to your traditional Thanksgiving Day menu, you may want to give in and experiment with a true Piedmontese-American risotto that can actually bring everyone to your table, vegans included!
- 100gr - 1/2 Cup - two handfuls per person + one for the pot is the average Italian portion of rice
possibly shot grain, if you have access to imported Italian rice, that's the best, but otherwise any white or even brown rice will do
- 1 tablespoon of butter or EVOO for 2 portions
- half a glass (for a 2 portion risotto) of white wine; even a lager, pale ale, Pilsner beer or you can dare using a dry hard cider
This is the quantity to start your risotto
- vegetable or chicken stock
- washed fresh cranberries
- optional: parmigiano reggiano cheese, heavy whipping cream
Add half a glass of white wine/beer or just enough to cover the rice and let evaporate.
Add the cranberries and enough stock to cover both rice and cranberries and let simmer.
As the stock gets absorbed by the rice, add a ladle or two of stock. Repeat this step till the stock is absorbed and the rice has cooked.
It usually takes about 15 minutes, however, this time will also depend on the rice variety you choose.
Remove from the stove and let rest for 5 minutes.
Optional for your non-vegan guests: stir in a desired amount of Parmesan cheese and add teaspoon of butter or a tablespoon of heavy whipping cream every two portions for extra creaminess.
Remember that the best risotto is creamy, not runny like a soup, like the picture below.
|Photo courtesy of La Gourmerina for lack of access to fresh cranberries in Turin, Italy|
This cranberry risotto will surprise you all for its elegant pink color and tart - almost lemony flavor and it pairs perfectly with your Thanksgiving Day bird, salmon and even with salads.
If like us here in Turin, you have no access to cranberries, but are in blueberry or strawberry season, use them instead of cranberries! Frozen berries will work well too.
Pair your risotto with the same wine, beer, hard cider you used to make your risotto with 😉
Risottos with berries are always a creative option, they are pleasantly tart, with lemon scents and pair perfectly with poultry, pork roast, fish and vegetarian dishes, making virtually everybody at the table happy!
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