Authentic home cooking from Italy, with US measurements. 
Risotto with Plums and Rosemary
Risotto lovers, this one's for you! Why not try something a little different by using seasonal fruit? A handful of September plums (which we call pappacole in Puglia) left in the fridge become the stars of a very interesting dish.
Risotto with Plums and Rosemary
Risotto lovers, this one's for you! Why not try something a little different by using seasonal fruit? A handful of September plums (which we call pappacole in Puglia) left in the fridge become the stars of a very interesting dish.
Open in Cookpad AppSteps
- 1
Prepare a vegetable broth and keep it warm.
- 2
In a small saucepan, add the washed and sliced plums, a pat of butter, the honey, and the rosemary sprig. Cook over low heat for a few minutes. Set aside.
- 3
In a large pot, toast the rice dry, stirring constantly. Add the wine and let it evaporate. Slowly cook the rice, adding the broth a little at a time.
- 4
When the rice is almost done, add the caramelized plums and cook for about 2 more minutes, saving a few slices for serving.
- 5
Turn off the heat and stir in the Parmesan cheese and butter. Tip: Cover the pot with a kitchen towel and a lid to absorb excess steam.
- 6
Meanwhile, heat a nonstick skillet and spoon in the grated Parmesan to make cheese crisps. Once crisp, break them into pieces to add crunch and a salty touch to the risotto.
- 7
For a special touch, use freshly ground Sichuan pepper.
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