This is a subtly sweet and creamy risotto, perfect for a Meatless Monday or a counterpoint to any duck or game dishes. It’s from my 2003 cookbook Aquavit: And the New Scandinavian Cuisine.
1 mango, peeled, pitted, and cut into 1/2-inch dice
1 cup Swedish 1-2-3 Vinegar (recipe below)
4 cups high quality vegetable stock
1 tablespoon olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 scallion, trimmed and thinly sliced
2 tablespoons freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Butter, to taste
For the Risotto:
Put the mango in a small bowl and cover with the vinegar. Cover and refrigerate for 6 to 8 hours, or overnight.
Put the stock in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to very low and keep the stock at the barest simmer.
Heat the oil in a large heavy saucepan over medium-high heat. Add the shallot and garlic and sauté for about 2 minutes, until softened. Add the rice and cook, stirring, until all the grains are coated with oil. Add the white wine, stir, and cook until it has evaporated.
Add about 1/2 cup of the stock, reduce the heat, and cook, stirring, until almost all of it has been absorbed. The stock should bubble gently as you stir; adjust the heat as necessary. Continue cooking, stirring, and adding the stock 1/2 cup at a time once each previous addition has been absorbed, until the rice is al dente and the risotto is creamy, 18 to 20 minutes from the time you first added stock (if you run out of stock, add hot water as necessary). Remove from the heat.
Drain the mango and stir it into the risotto, along with the scallion and Parmesan. Season with salt, pepper, and butter to taste and serve immediately.
For the Vinegar:
Combine all the ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool.
Pour the vinegar into a jar, seal the jar, and store in the refrigerator.