Green Apple Risotto Mario Batali Food

GREEN APPLE RISOTTO-MARIO BATALI

Green Apple Risotto-Mario Batali image

This dish is commonly made in the fall in Veneto--at least according to Mario Batali :) Be sure to start out by simmering the stock. Posted for ZWT.

Provided by Chef Jean

Categories European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons sweet butter, divided
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 -5 cups homemade chicken stock, simmering
1/4 cup freshly grated parmigiano-reggiano cheese
1 bunch flat-leaf Italian parsley, finely chopped to yield 1/4 cup
salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 640.6, Fat 22.9, SaturatedFat 10, Cholesterol 36.6, Sodium 1659.3, Carbohydrate 79.2, Fiber 5, Sugar 12.6, Protein 18.8

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO

Mario Batali's Risotto Al Zucca: Squash Risotto image

Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.

Provided by Piaqua

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

Steps:

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6

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