Apple Risotto

Name: Apple Risotto
Ingredients: 4 -5 cups chicken broth; 4 tablespoons unsalted butter; 2 tablespoons of minced onions; 1 cup of uncooked italian arborio white rice; 2 cups apples, peeled & diced (1/4-inch size); 1/3 cup dry white wine; 2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish; salt; nutmeg, to taste

9 ingredients

8 steps

Ingredients

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

Directions

1

Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
2

Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
3

Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
4

Stir in the wine and boil, stirring, until wine is reduced by half.
5

Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
6

Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
7

Cook until creamy and center is done. Remove from heat.
8

Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.