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Giraumon Millet Risotto-Style
This is a base recipe, feel free to adjust the seasoning to your taste to make it your own.
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Cook Time
45
minutes
mins
Cuisine
Haitian
Ingredients
For the giraumon puree
half a giraumon
water
For the bouillon
3
cups
of water
thyme
bay leaves
1
tsp
of salt
1
tsp
of pepper
1
garlic clove
For the risotto
1
cup
of millet
1
cup
of giraumon puree
½
cup
of white wine
½
onion chopped
2
garlic cloves chopped
1
tbsp
of oil
sage leaves
parmesan
to taste
Instructions
For the giraumon puree
Cook the giraumon in a pot filled with water until fork tender
Once the giraumon is fully cooked, take out the pulp and puree it
If needed, run it through a strainer using the cooking water. This step makes for a smoother puree
Measure one (1) cup of puree and set aside
For the bouillon
In a pot, combine the water and seasonings
Bring to a boil
Let simmer for about 20 minutes
For the risotto
In a saucepan, heat the oil
Add the chopped onions and cook until translucent
Incorporate the chopped garlic
Cook until fragrant
Add the millet to the oil mixture
Cook while stirring until the grains acquire a pearl like color
Deglaze the pan with the wine
Once the wine is absorbed, laddle the bouillon a few spoonful at a time making sure each spoonful is absorbed before adding more
Keep stirring to keep the millet from sticking to the pot
Repeat this process until the grains are cooked
Incorporate the giraumon puree and stir
Add the parmesan
Sprinkle with some chopped sage
At this point you can season it with salt and pepper to your taste before serving
Enjoy
Keyword
millet, recipe, risotto