Green Apple Risotto

By á-174942

Ingredients

• 4 tablespoons sweet butter divided
• 2 tablespoons virgin olive oil
• 1 large red onion finely chopped
• 2 Granny Smith apples peeled, cored, and sliced 1/8" pieces
• 1 1/2 cups arborio rice
• 1 cup dry white wine (such as Albana di Romagna)
• 4 cups homemade chicken stock - (to 5) simmering
• 1/4 cup freshly-grated Parmigiano-Reggiano
• 1/4 cup finely-chopped Italian flat leaf parsley
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until melted together. Add onion and cook over medium heat until soft and not yet browned. Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality. Add the wine and simmer until evaporated.

Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the level of the rice. Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes.

The rice should be tender and still retain an al dente bite. Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

This recipe yields 4 servings