Toasted Pecan Risotto

1. 1

   In a saute pan, melt the butter and saute the pecans lightly.

2. 2

   Add the rinsed rice and stir to coat.

3. 3

   Add the water and cook on medium heat until absorbed.

4. 4

   Add the milk and continue cooking until tender.

5. 5

   Remove from the heat and stir in the raisins, orange zest, sugar, and vanilla extract.

6. 6

   Cool over an ice bath then fold in the whipped cream.

7. 7

   Keep chilled until ready to serve.

No additional tips available.