Green Apple Risotto Mario Batali Food
GREEN APPLE RISOTTO-MARIO BATALI
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
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
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
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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- Peel the apple, setting aside the peels, and cut it into 6 slices. Stew it in a pot with water along with the juice of 1/2 lemon for 15-20 minutes, then drain well and blend in a blender or food processor.
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