Risotto with Cinnamon and Honey

Name: Risotto with Cinnamon and Honey (Risotto alla Cannella e Miele)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: ¼ cup/60 ml honey (preferably orange flower, clover, or chestnut); ¼ cup/60 g freshly grated aged Montasio or other suitable cheese; 6½ cups/1500 ml hot light chicken broth or stock; 1 tablespoon/15 g ground cinnamon; Freshly ground black pepper; 5 tablespoons/75 g unsalted butter; 2½ cups/575 g Italian short-grain rice; ½ cup/100 ml white wine

Risotto alla Cannella e Miele

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

I tasted, this lovely dish at the Trattoria La Primula in San Quirino near Pordenone and adapted it for this book. Note that you should try to use a very light chicken broth. If you have one that is fragrant, dilute it with spring or distilled water.

Ingredients

5 tablespoons/75 g unsalted butter
2½ cups/575

Europe
Italy
San Quirino
Starter
Spring
Gluten-free
Mediterranean

Method

To make the risotto, heat 3 tablespoons/45 g butter in a wide 4-quart/4-l pot over medium heat. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.

Stir in the wine and cook, stirring, until the wine has evaporated. Add ½ cup/100 ml broth and a little black pepper, and keep stirring until it has been absorbed. Lower the heat