Roasted Cherries Risotto

• Roasted cherries
• 1 pound pitted cherries, cut in half
• 2 tablespoons olive oil
• Pinch of salt
• Basic risotto
• 1 medium (250 g) onion, diced
• 2 to 3 cloves of garlic, chopped or grated
• 2 tablespoons each butter and olive oil
• 1 teaspoon salt
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable or chicken stock
• 1/2 cup parsley, chopped
• 2 tablespoons butter, to add at the end

1. Preheat the oven to 400u0b0 F. Toss the cherries in the olive oil and salt and bake for 20 to 25 minutes. Keep warm.
2. Bring stock to boil and keep hot.
3. Heat the oil/butter in a saucepan over medium heat. Keep medium heat all the time.
4. Add onions and salt; saute slowly for 7 to 8 minutes, as you don't want any colour on onions. Add garlic and saute for 1 to 2 minute more.
5. Add rice and saute 2 to 3 minutes, until rice starts to look translucent. Add wine and stir.
6. When rice absorbs the wine you can start adding stock, ladle by ladle, occasionally stirring, not add the next ladle of stock before the rice absorbs the previous one.
7. With the last amount of stock, add roasted cherries and chopped parsley.
8. When the rice has absorbed the stock, remove the risotto from heat and mix in the final two tablespoons of butter. It should be creamy.
9. Serve risotto immediately.

cherries, cherries, olive oil, salt, risotto, onion, garlic, butter, salt, arborio rice, white wine, vegetable, parsley, butter

Taken from food52.com/recipes/60178-roasted-cherries-risotto (may not work)