Instructions: Simmer broth in saucepan. In deep thick-walled pot heated to medium-hot, add olive oil. Add onion and saute until onion is translucent. Add rice and stir until grains are coated. Add curry and thyme, stir, then quickly add wine and stir until wine is absorbed. Add broth 1 cup at a time, stirring continuously, until each cup is absorbed. Cook time is about 20 minutes. Add sour cherries, cream, chutney, and cheese stirring gently.

Cook another 5 minutes. Serve.

Makes about 4 cups of rice.

While this combination of flavors may sound unusual, it provides a very elegant risotto with an East Indian flair. You may substitute dried cranberries for dried cherries. Combined with the spicy curry and the sweet-sour-hot chutney, this risotto creates a taste sensation!

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