October 12, 2007

Apple Risotto

Green Apple Risotto

2 TBSP butter, divided
1 tbsp virgin olive oil
1/2 red onion, finely chopped
1 Granny Smith apple, peeled, cored, and diced
3/4 cup arborio rice
1/4 cup white wine
1/4 cup apple cider
2 cups chicken stock
1/8 cup grated parmesan

In a saute pan, heat 1 TBSP 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 3 to 4 minutes, until rice has acquired a pearly opaque quality. Add the wine and cider and simmer until evaporated. Add 1/2 cup chicken stock and cook until absorbed. Continue 1/4 cup of stock at a time, stirring constantly, until rice is al dente. Remove from heat and stir in remaining butter and the parmesan cheese. Serve with additional grated cheese on the side.

Notes: This was really interesting because most of the risotto recipes I've tried previously have been more towards the savory side, and this one was slightly sweet. And very good. I might be tempted to try adding some shiitake mushrooms to give the dish a bit more volume.

Posted by Jennifer at October 12, 2007 9:16 PM | TrackBack

Delicious, with the cider providing just enough apple sweetness to the whole dish, and the pieces of apple themselves still having some bite to them despite cooking for a while.

Posted by: Michael at October 12, 2007 9:36 PM

How funny! I found this blog by clicking from your agent blog. Another foodie who also likes books! Or...another writer who also likes food...

Either way, the apple risotto sounds wonderful. Did you use it as a side dish or main? I have lots of apples so I need these suggestions!

Posted by: Marlene at October 25, 2007 9:09 PM

I can answer that question. She served it as a main dish, though I think it'd make an excellent side too.

Posted by: Michael at October 29, 2007 10:14 PM
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