Ingredients
- 2 tablespoons sweet butter plus 2 tablespoons
- 2 tablespoons virgin olive oil
- 1 large red onion, finely chopped
- 2 Granny Smith apples, peeled, cored and sliced into 1/8-inch pieces
- 1-1/2 cups Arborio rice
- 1 cup dry white wine, such as Albana di Romagna
- 4 to 5 cups homemade chicken stock, simmering
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 bunch Italian flat leaf parsley, finely chopped to yield 1/4 cup
- Salt and freshly ground black pepper to taste
Directions
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 top 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.
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By odilegagne_9924399
Vancouver, AL
on March 13, 2008
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We had some great sweet risotto in a famous Lahaina restaurant and this is the only one I found that captured the sweetness I was looking for and served it with a salmon with indian spices found in the everyday food section. It was a great combo. Ideal for entertaining or everyday.
By jhowardatl_245804
Atlanta, GA
on August 08, 2007
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I've made a lot of rissoto's so the tang of apples in this was a nice twist on teh standard. Made it out of season for apples, so they got a little mushy. I will try again in fall so that you can better feel the firm bits of apple inside the soft rice. Husband loved it! Served it with pork cutlets and an endive salad.
By Chef #886227
Poughkeepsie, NY
on April 09, 2007
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I've been making this recipe for quite some time now and each time I can't believe how good it is. Anyone I've ever made this for has aways raved and asked for the recipe. I actually subsitute whole wheat orzo for the rice.
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