Crunch Walnut Risotto

We took a page from one of our small cookbooks this weekend and experimented with a crunchy walnut risotto. Of course, like any aspiring chef professors/lawyers we diverged from the recipe in several areas.

The original recipe requires the following:

1 tbsp olive oil

2 1/2 oz butter

1 small onion, finely chopped

10 oz Arborio rice

40 fl oz simmering vegetable stock

4 oz walnut halves

3 oz freshly grated Parmesan

2 oz Mascarpone cheese

2 oz Gorgonzola cheese

Here's our method, with the ingredients we used and/or substituted. We heated the oil with a bit of butter and sauteed the onions until golden. Separately the rice was cooked in a Persian rice cooker (2 cups rice, 3 cups water, 1/4 cup cooking oil) for approximately 1 hour and 30 minutes. We lined the bottom of the rice cooker with sliced potatoes to make Tadiq. Instead of Arborio rice, we used long-grain white Basmati rice (rinse first!).

Persian rice cooker

On the stove the sauteed onions are mixed with toasted walnuts (and we added sliced almonds). In another bowl we mixed gorgonzola cheese with parmesan and added paprika, salt, and pepper. When the rice is done cooking we flipped it out of the cooker, took off the crunchy potato bottom to eat separately and mixed in the onions, walnut, almond mixture and the cheese and spices mixture with some butter.

Turned out great! Hope it does for you. Let us know!