Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.
Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
04Add wine and stir until almost completely evaporated.
05Begin adding chicken broth, about 1/2 cup at a time.
06After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
07Do the same for each addition of broth, stirring frequently.
08Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
09If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
10Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
11Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.