Cooking Instructions
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Step 1
Heat the
Butter (60 g)
in a large rondeau pan over medium-high heat. Lightly cook the
Fresh Pineapple Chunks (400 g)
in it for about a minute, then remove it with a slotted spoon and set it aside.
Step 2
Add the
Arborio Rice (245 g)
to the same pan and cook it in the buttery, pineapple flavored liquid for 30 seconds, just to lightly toast it.
Step 3
Pour the
Pineapple Juice (120 mL)
into the pan and let it completely get absorbed by the rice, about 2-3 minutes. While that happens add in the
Salt (1 pinch)
and
Ground Cinnamon (as needed)
for flavor. Also get a small pot on the stove with the
Chicken Stock (660 mL)
in it and just warm it up on low heat.
Step 4
Ladle 1/3 of the chicken stock into the pan with the rice, then constantly stir while the rice absorbs that stock. Repeat with the next third of stock, still stirring constantly. Once that is absorbed add in the remainder of the stock and let the rice get fully cooked and tender while you still stir.
Step 5
When the rice is cooked, take it off of the heat and stir in the cooked pineapple chunks and
Ricotta Cheese (15 g)
. Then just plate and serve the pineapple risotto! Garnish with additional
Fresh Pineapple Chunks (to taste)
. Serve and enjoy!
