Directions

1. With the KitchenAid® Multi-Cooker on the “Risotto” setting, heat the oil and add the shallot, stirring and cooking for about 2 minutes. Add the rice, and slowly pour in the wine and continue to cook.
2. Cook the risotto for 15-17 minutes until creamy. Add the Parmesan cheese, and salt and pepper to taste.
3. While the risotto is cooking, heat oil in a large sauté pan. Add the onions and meat and fry until brown, turning occasionally. Drain off excess oil and set aside.
4. Add the jelly, spices, currants, dried apricots, and walnuts to the meat mixture. Gently stir. Salt and pepper to taste.
5. Serve the meat and fruit mixture on top of the risotto in a large bowl, or in individual servings.