Risotto with Apples, Cinnamon and Goat Cheese

By KDHarmon

Ingredients

• 4 tablespoons unsalted butter
• 2 Gala apples, skin on, cored, halved, cut into lengthwise 8-inch slices
• Pinch of cinnamon
• 1/4 cup Calvados
• 5 cups chicken stock
• 1 cup fresh apple cider
• 1 tablespoon extra virgin olive oil
• 1 small Vidalia onion, chopped fine
• 2 cups Arborio rice
• 6 tablespoons diced goat cheese
• 1/2 cup sparkling white wine
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

In a medium sauté pan over low heat, melt 1 tablespoon of butter. Add the apples and cinnamon and sauté for 2 to 3 minutes, until the apples are soft but still hold their shape. Add the Calvados, simmer for 1 minute, remove from heat and set aside.

In a large heavy bottom saucepan, melt 1 tablespoon of butter and the extra virgin olive oil over medium heat. Add the onion and sauté, stirring constantly, until softened and translucent, about 2 to 3 minutes.

Add the rice and cook, stirring for about 3 to 5 minutes, until all the rice is coated with butter and oil.

In a medium saucepan, bring the chicken stock and apple cider to a boil, then reduce the heat and keep at a bare minimum. Add 1 cup of the chicken apple stock to the risotto pan and stir until the liquid is absorbed. Continue adding stock, a small amount at a time, stirring frequently and making sure all the liquid is absorbed before adding more chicken stock. Add the sparkling wine and stir for 2 minutes.

Remove from heat and stir in 2 tablespoons butter, the goat cheese and season with salt and pepper to taste. Add the apples, stir well, and serve.

Serving Size
Serves 4-6