Cherry Simple Syrup


  • 6 cups (1.4 L) chicken broth
  • 4 tablespoons (60 ml) butter, divided
  • 1 small onion, finely diced
  • 1 teaspoon (5 ml) saffron threads, plus extra for garnish
  • 2 cups (480 ml) Chef Laura’s porcini mushroom risotto
  • ½ cup (120 ml) dry white wine
  • Pepper to taste
  • 1 cup (240 ml) grated Parmesan, divided


YIELD: 4-6 Servings


Heat broth over medium heat in a large saucepan. In a large skillet or heavy-bottomed saucepan over medium heat, melt 2 tablespoons (30 ml) of butter. Add diced onion and sauté until browned. Crush ½ teaspoon (2.5 ml) of saffron threads with the back of a spoon and add to diced onions. Add Chef Laura’s risotto and stir to coat in butter. When rice starts to smell toasted, add dry white wine and stir to combine. When wine evaporates, add 1 cup (240 ml) of chicken broth and stir periodically until broth has evaporated. Add another 1 cup (240 ml) of chicken broth and stir until the rice has absorbed it, then keep repeating until risotto is creamy but rice is still al dente.( a little firm)
Remove from heat and add remaining butter, salt, pepper, and half of the grated Parmesan. Transfer risotto into 4 to 6 serving dishes. Top with remaining Parmesan and saffron. Buon appetito!