Chicken Risotto Topped with Caramelized Apricots
Makes 4 to 5 servings
Ingredients:
1 tablespoon olive oil
1 tablespoon minced shallots
1 tablespoon minced garlic
1 cup Italian Arroz Arborio rice
3 cups chicken stock
1 cup white wine
1 tablespoon butter
2 tablespoons gorgonzola cheese
2 cups Reggiano Parmesan cheese
3 tablespoons sugar
1 tablespoon lemon juice
1/4 cup water
1 cup diced fresh apricots
1/2 cup walnuts
basil for garnish
Preparation:
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.
Source: Lorena Garcia
