I love rhubarb, and I especially love combining it with savory ingredients. It works very well with pork, for instance. I made this recipe both in the form presented below and as a vegetarian dish, omitting the prosciutto. Also, forgive the possibly awkward measurements. I'm from the Netherlands, so I've converted from grams to ounces, because I've got no idea how much 1 cup is. —Harmenjanssen
- Makes around 8 portions
juice of 1 lemon
glass red wine
glass white wine
a couple of fresh mint leaves
a small piece of raw rhubarb
salt and pepper
- Cut the 3 sticks rhubarb in about 1 inch long pieces. Place the rhubarb with the lemon juice and sugar in a small sauce pan. Note; cooking the rice takes longer than cooking the compote, so you may want to do this while executing the first steps of making the risotto.
- When the rhubarb has softened, add the red wine. The wine should at most barely cover the rhubarb.
- Let simmer until reduced and you've got a nice, thick compote. Optionally add some more sugar to taste and take the pan off the heat.
- Dice the pancetta real small and mince the shallots. Meanwhile, melt some butter in a skillet. Add the rice to the pan and fry for just a couple of minutes.
- Add the pancetta and shallots and fry gently until the shallots have softened. Pour the white wine in the pan and allow it to evaporate over medium to low heat.
- Start adding milk to the pan, half a cup at a time. Don't drown the rice, add just enough to come halfway up the rice. Only add a next half cup when the previous one has almost evaporated. Keep gently stirring the rice to make sure it won't stick to the pan.
- Start tasting the rice after about two cups are added. Tasting is the only way to know if it's done! When it is, stop adding milk.
- Add salt and pepper to taste. Stir in the rhubarb compote and warm through. Serve the rhubarb risotto in small bowls. Garnish with a couple of mint leaves and grate some raw rhubarb over the dish.