Chicken And Cheese Risotto With Caramelized Apricot Topping - cooking recipe

Ingredients

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)

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.