Green Apple Risotto

Recipe Ingredients

4 tablespoons	60ml	Sweet butter - divided
2 tablespoons	30ml	Virgin olive oil
1 tablespoon	15ml	Red onion - finely chopped (large)
2		Granny smith apples - peeled, cored, and sliced 1/8" piec
1 1/2 cups	240g / 8.5oz	Arborio rice
1 cup	237ml	Dry white wine
		(such as albana di romagna)
4 cups	948ml	Homemade chicken stock - to 5 cups, simmering
1/4 cup	49g / 1.7oz	Freshly-grated parmigiano-reggiano
1/4 cup	10g / 0.4oz	Finely-chopped Italian flat leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 level 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.

This recipe yields 4 servings

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5683)

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