Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, sliced
1 cup Arborio rice
2 quarts chicken stock, heated
¾ cup chopped pecans, toasted
1 cup shredded smoked gouda cheese
2 Tbsp. chopped Italian parsley
Salt and pepper to taste
Heat saucepan on medium heat and add butter and oil. Add onion and slowly caramelize the onion, stirring constantly until medium brown. Increase heat to medium-high. Stir in rice and sauté 1 minute. Add 2 cups of stock and stir constantly. Add stock ½ cup at a time stirring constantly until rice has absorbed the liquid. Continue stirring and adding stock until rice is tender but firm and mixture is creamy, about 20 minutes. Add toasted pecans, parsley, cheese and salt and pepper to taste. Serve immediately with grilled chicken, fish or roasted meat. Serves 8 as a side dish.

Courtesy: Karla V. Boetel, student, Culinary Institute of America