Apple Risotto

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Apple Risotto

 

4 to 5 cups vegetable broth

4 tablespoons butter

2 tablespoons minced onion

1 cup Arborio rice or short grain rice

2 cups diced, peeled apples

1/3 cup dry white wine

2 tablespoons grated Parmesan cheese, plus more for garnish

1/4 teaspoon salt

freshly grated nutmeg

 

In medium saucepan, heat broth to boiling; reduce heat to maintain a steady

simmer and cover.

In large saucepan, melt 2 tablespoons butter over low heat; add onion and saute

3 minutes. Add rice and 1 cup diced apple; sauté, stirring, 3 minutes. Stir in

wine; stir until wine evaporates.

Stirring, add enough hot broth (about 3/4 cup) to just cover rice. Adjust the

heat to maintain a steady simmer and cook rice, stirring constantly, until

almost all broth has been absorbed-about 4 minutes.

Continue adding broth, 1/2 cup at a time, stirring, and cooking until broth is

absorbed. After 15 minutes, stir in remaining diced apples. Rice is done when

creamy yet firm (al dente) in center. Total cooking time is 25 to 30 minutes,

depending on rice.

Remove risotto from heat; stir in remaining butter, 2 tablespoons parmesan, and

salt. Spoon into bowls or deep plates; sprinkle with nutmeg and top with shaved

Parmesan.

Makes 4 servings.