This recipe was part of the award winning meal Chef Kanner served to the judges panel at the 'Taste for Success' event benefiting Torah U'Mesorah this past May.
- 2 tbsp olive oil ? -
- 1/2 cup diced leeks ? -
- 2 cups Arborrio rice ? -
- Approximately 5 cups duck stock ? -
- 1 cup coconut milk ? -
- 1 cup dried cherries ? -
- Salt and pepper to taste -
In a large frying pan add olive oil and leeks. Sautee until translucent. Add the rice and toast until fragrant.
Gradually add 1 cup of stock, stirring continuously until liquid is absorbed fully. Repeat until you've used all of the stock.
?Once the rice is al dente (approximately 15 minutes), add the coconut milk and dried cherries.
Continue cooking until the rice is at your desired consistency. ?Season with salt and pepper and enjoy!