OK, I know this sounds really weird, but this side dish was the perfect accompaniment to dinner recently. As you can see by the photo, I was making tilapia (not using the recipe for Ali’s Rock Star Tilapia… just wanted to saute’ the fillets with some paprika) and I decided to make a side dish that would utilize the mangos that I picked up at Sam’s Club recently.
My younger son is a huge fan of the mango fruit, so I decided to attempt a spicy/sweet risotto that would include this yummy ingredient. I peeled and chopped two mangos and popped them into a saucepan with 1 cup of white wine (I used Potomac Point Viognier this time… could just as easily have used James River Cellars’ Chardonel or Vidal Blanc) and 1 cup of water. I brought the liquid to a low simmer and cooked the fruit until I could mash it easily with a potato masher.
I added 3/4 cup arborio rice and seasoned with a little chicken consomme powder, salt & pepper before allowing the rice to cook and soak up all the yummy flavors. Simmering the rice took about a half hour, but I was watching to see if I needed to add any more liquid. Note: the liquid absorbed faster than I expected, so I added a touch of James River Cellars’ Hanover White Wine, to stay with the sweet/spicy theme.
Once the liquid was absorbed and the rice was tender, I added a handful of parmesan cheese and a heavy dash of paprika to taste. This side dish ended up having a tasty blend of mango and spice that paired really well with the sautee’d fish.
Nothing like having something go over well when you’re totally winging it, right? I was definitely a fan and will work this dish into the “meal rotation” going forward… YUM!
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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Thanks so much for the kind comments. I’ve added your link to the side of my blog.
Very nice side!
Thanks! Worked really well with the mild taste of the fish. Enjoy!
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