Charred Plum Risotto
A creamy German-inspired risotto dish featuring caramelized plums and a crunchy charred crust.
Ingredients
- ●2 plumsripe and halved
- ●1 cup risottoarborio
- ●2 tbsp olive oil
- ●1 oniondiced
- ●2 cloves garlicminced
- ●1/4 cup white wineoptional
- ●2 cups chicken brothwarmed
- ●1/4 cup parmesan cheeseshaved
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 3
Add the diced onion and cook until translucent, about 3-4 minutes.
- 4
Add the minced garlic and cook for an additional 1 minute.
- 5
Add the halved plums and cook for 2-3 minutes on each side, until caramelized.
- 6
Transfer the plum mixture to a baking dish and set aside.
- 7
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- 8
Add the arborio risotto and cook for 1-2 minutes, until lightly toasted.
- 9
If using wine, add it to the skillet and cook until absorbed.
- 10
Add 1/2 cup of warmed chicken broth to the skillet and cook, stirring constantly, until absorbed.
- 11
Repeat the process of adding broth and stirring until the risotto is cooked and creamy.
- 12
Stir in the shaved parmesan cheese and season with salt and pepper to taste.
- 13
Transfer the cooked risotto to the baking dish with the plum mixture.
- 14
Top the risotto with additional parmesan cheese and a drizzle of olive oil.
- 15
Bake in the preheated oven for 10-12 minutes, until the top is golden brown and the risotto is heated through.