Instructions

1. In a medium saucepan add 1 cup Hot water along with fruit and simmer until thickened and water has absorbed (about 5 min), mash the fruit slightly
2. Once fruit sauce is done remove from heat and set aside
3. Preheat 2 Tbs EVOO in a medium saucepan over medium heat
4. When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
5. Add Rice and stir for 1-2 minutes until toasted
6. Add White Wine and cook until Wine is reduced or evaporated
7. Add in 1/2 cup Hot Water and stir (it’s important to keep stirring – see notes below)
8. When Water starts to get evaporated (after about 5 minutes), add another 1/2 cup of Water
9. Add in Fruit Sauce, Salt, and Pepper to Rice and stir
10. Add 1/2 cup Water approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
11. Taste and add more Salt/Pepper if needed
12. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Pecorino Romano D.O.P.
13. Turn off heat and stir quickly until creamy in texture.
14. Sprinkle Pistachios on top
15. Drizzle with Chocolate EVOO for garnish
16. Serve immediately.
17. Buon Appetito!