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 jackielyn8
Alexandria, VA
on February 22, 2012
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I was very prepared to love this recipe - after all, I love sweet, I love apples, I love risotto. Unfortunately I found the flavor just a bit dull. By the end I had added at LEAST 3x the amount of cheese called for and the zest and juice of a lemon. Its still okay but no one asked for seconds. For leftovers, I think I'll make risotto cakes from them or serve them with some sausage to give move flavor.
My issue could have been that I used gala apples, which I realize have a different flavor than granny smiths. That is probably why the lemon juice pumped the dish up a bit. I also agree with another reviewer: the dish would benefit from being served with something with a lot of flavor/spices.
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.
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