Books & Spoons Recipe for WHITE WINE RISOTTO WITH CRANBERRIES

Every once and awhile it is nice to take a little time to make a good meal if you have a chance for it. Risotto made with white wine is a tasty meal with endless possibilities, but it does take an effort and you need to pay attention to it constantly, and then be ready to serve everything at the moment it is ready... So I understand it is not the first choice for most of us when thinking about what's for dinner. But one Advent Sunday might just be worth the effort, at least it was for me. I had some  chicken tenders that were marinated in Balsamico to serve with the risotto, and I added cranberries and asparagus heads into the risotto as well. 
A very flavor-rich meal, just so perfectly in balance with all the tastes, I wanted to have some of the leftovers for breakfast the next morning. Yes, it was good. 
So without further ado - a white wine risotto with cranberries for your holiday celebration. I hope you enjoy it as much as we did. 
Till next time
~ Cheers! 

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WHITE WINE RISOTTO WITH CRANBERRIES

• 3 to 4cups low-sodium vegetable broth
• 4 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 1 clove garlic, minced
• 1 1/2cups Arborio rice
• 1 cup dry white wine 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup of dry cranberries

1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. 
3. Add the shallots and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. 
4. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes.
   
5. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
6. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
7. Add the remaining butter and the salt, pepper, and 1/2 cup of cranberries. 
8. Stir to incorporate. Adjust seasoning with more salt to taste. 
9. Serve immediately