Orange, Nut and Raisin Risotto

• 1/3 c. golden raisins
• 1 c. white wine
• 2 T. butter
• 2 chopped shallots
• 1/2 c. chopped walnuts
• 1 minced clove garlic
• 1 tsp. allspice
• Pinch ground nutmeg
• 2 c. Arborio rice
• 1/2 c. orange juice
• 3 c. hot chicken broth (vegetable broth can be substituted)
• 1 c. grated Parmesan cheese

Melt the butter in a heavy pan. Add the shallots, walnuts, garlic and spices. Sauté them for 4 minutes or until the shallots are soft. Add the rice and stir over medium heat for 2 minutes to toast the rice.

Add the raisins with half of the wine and all of the orange juice. Stir until the rice has absorbed the liquid. Add the remaining wine and repeat.

Add the hot chicken broth a half cup at a time, stirring each time until the rice absorbs the liquid. When only one addition remains, test the rice. It should be creamy and firm, but not hard. If softer rice is desired, add the remaining broth and stir until it is absorbed.

Stir in the cheese and warm slightly before serving immediately.

• Preparation Time: 30 minutes
• Yields: 4 servings