Apricot & Pecan Risotto

Submitted by: Academy Canada Culinary Arts Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

1/4 cup butter
1 shallot, minced
2 cloves garlic, minced
6 dried apricots, diced
1/2 cup pecans, chopped
1 cup Arborio rice
1/2 cup white wine
4 cups chicken stock
1/2 cup Parmesan cheese
Melt butter; add shallots, garlic, apricots and pecans. Sauté for one minute and add rice. Sauté rice until it starts to crackle and add wine. Stir and immediately add 1 cup of stock. When liquid is nearly absorbed, add another cup; continue gradually adding stock this way until all the stock is used and the rice is tender but still has a slightly firm centre. Add cheese and serve.


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