Creamy Pineapple Risotto

1. Heat the butter in a large rondeau pan over medium high heat. Lightly cook the pineapple in it for about a minute, then remove it with a slotted spoon and set it aside.
2. Add the rice to the same pan and cook it in the buttery, pineapple flavored liquid for 30 seconds, just to lightly toast it.
3. Pour the pineapple juice into the pan and let it completely get absorbed by the rice, about 2-3 minutes. While that happens add in the salt and cinnamon for flavor. Also get a small pot on the stove with the chicken stock in it and just warm it up on low heat.
4. Ladle 1/3 of the chicken stock into the pan with the rice, then constantly stir while the rice absorbs that stock. Repeat with the next third of stock, still stirring constantly. Once that is absorbed add in the remainder of the stock and let the rice get fully cooked and tender while you still stir.
5. When the rice is cooked, take it off of the heat and stir in the cooked pineapple chunks and ricotta cheese. Then just plate and serve the pineapple risotto! I formed it into almost a little cake with my hands and topped it with two big chunks of pineapple for garnish.

This is such a perfect tropical, starchy side dish!