Recipe: Walnut Raisin Risotto with Orange-Cranberry Variation

WALNUT RAISIN RISOTTO

1/3 cup golden raisins
1 cup white wine
2 tablespoons butter
2 shallots, chopped
1/2 cup chopped walnuts
2 garlic cloves, minced
1 teaspoon allspice
1/8 teaspoon nutmeg, or to taste
2 cups arborio rice
Juice of 1 orange
3 cups hot vegetable stock
1 to 2 large heads Belgian endive, sliced
1 tablespoon chopped fresh oregano
1 cup grated Parmesan cheese
Grated orange peel and chopped fresh oregano, for garnish

Place the raisins in a bowl and add the wine. Let soak for 30 minutes.

Melt the butter in a heavy saucepan. Add the shallots, walnuts, garlic, allspice and nutmeg. Saute for 4 minutes or until the shallots are tender.

Add the rice and cook over medium heat for 2 minutes, stirring constantly.

Add the raisins, half the soaking liquid and orange juice. Cook until the liquid is absorbed, stirring constantly. Add the remaining soaking liquid and cook until the liquid is absorbed, stirring constantly. Add 3/4 cup of the hot vegetable stock and cook until the stock is absorbed, stirring constantly. Add 1 1/2 cups of the stock 3/4 cup at a time, cooking until the stock is absorbed before adding more and stirring constantly. When 3/4 cup of the stock is remaining, add half of it and cook until absorbed, stirring constantly. Test the rice; it should be tender but firm. Add the remaining stock if needed. The total cooking time should be about 20 minutes.

Stir in the endive and cook for 2 to 3 minutes. Stir in the oregano and Parmesan cheese. Garnish with grated orange peel and chopped fresh oregano.

VARIATION:
Use dried cranberries in place of raisins and cranberry juice for the orange juice. Substitute almonds or pecans for the walnuts.

Serves 4 to 6
Source: Las Vegas Glitter to Gourmet by by Junior League of Las Vegas