- 4
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
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