Apple And Provolone Risotto Food

APPLE RISOTTO

Apple Risotto image

A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.

Provided by The_Swedish_Chef

Categories Long Grain Rice

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

Steps:

Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
Stir in the wine and boil, stirring, until wine is reduced by half.
Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
Cook until creamy and center is done. Remove from heat.
Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4

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