Prep 10 mins
Cook 40 mins
A lovely different risotto with a twist. Use GOOD quality broth since that is what makes the chicken flavor, or poach your own chicken and add it to the rice as well.
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 cup arborio rice
- 3 cups chicken stock
- 1 cup white wine
- 1 tablespoon butter
- 2 tablespoons gorgonzola
- 2 cups parmigiano-reggiano cheese, grated
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1⁄4 cup water
- 1 cup apricot (diced fresh or soak dried to make 1 cup)
- 1⁄2 cup walnuts
- basil (to garnish)
- In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente) to the bite.
- Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft.
- Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top.
- Garnish with a spring of basil.
Excellent recipe! I made this in my pressure cooker using very flavorful homemade stock that I had on hand. The gorgonzola gave it some real depth, but not enough that my kids recognized it! I soaked my dried apricots in white wine, and the glaze came out very good. Next time, I will probably use a little less water or reduce it for a little longer, just as personal preference. Thanks for a great recipe!