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    MAPLE AND PECAN RISOTTO     

   Ingredients :
 
6 to 8 cups chicken stock
4 tablespoons butter
2 tablespoons olive oil
½ cup white onion, finely chopped
2 cups arborio rice
1 cup almonds or pecans, chopped and roasted
½ cup maple syrup
½ cup parmesan cheese, grated

   Preparation:

Heat butter and oil in a large pan. Add onions and cook, stirring, until transparent.

Add rice, mix well until it is coated with the butter. Add 1 cup chicken stock and stir until liquid is absorbed. Continue adding stock and stirring until liquid is absorbed and rice is just cooked (approximately 18 to 20 minutes).

When rice is almost done, add almonds or pecans and combine. Add maple syrup, salt, pepper, butter and parmesan cheese.

Combine all and serve.

Serve with meats and poultry.
        6 servings
       
 
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