Potato-Apple "Risotto"

Directions

1. 1
   Using a mandoline, cut the potatoes and apples into 1/8-inch slices.
2. 2
   Stack the slices and cut them into 1/8-inch sticks, then cut the sticks into 1/8-inch cubes.
3. 3
   In a large skillet, melt 1 tablespoon of the butter.
4. 4
   Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes.
5. 5
   Add the wine and simmer over moderate heat until almost evaporated, about 4 minutes.
6. 6
   Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat.
7. 7
   Reduce the heat to moderate and simmer, stirring occasionally, until the potatoes are tender and the liquid has reduced to 1/4 cup, about 25 minutes.
8. 8
   Remove from the heat.
9. 9
   Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted.
10. 10
    Stir in the Parmesan and serve right away.