Risotto alle Mele Recipe
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Category
Apple
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Cusine
American
What do you need?
How to make?
Ingredients
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 small onion, 1/2 chopped and 1/2 sliced thin
1 cup arborio rice
Pinch of curry powder
2 apples , peeled and cored, 1 1/2 chopped, 1/2 sliced
1/4 teaspoon salt
3/4 cup white wine
2 cups chicken broth
1/2 cup Parmigiano-Reggiano, grated
Juice of 1/2 lemon
Black pepper
Directions
Pour 2 tablespoons of the butter and all of the oil to a large pot set over medium heat. Add the chopped onions and cook for 3 to 4 minutes, until translucent. Add the rice, stir well, and cook for 2 minutes. Toss in the chopped apples, salt, and the curry powder. Cook for about 4 minutes, stirring often. Pour in the wine and cook until it has been completely absorbed by the rice. Add a 1/2 cup of the stock, stir well, and cook until it has been absorbed. Continue adding the stock, a 1/2 cup at a time, until all of it has been added, about 20 minutes. The rice should be tender, but still al dente. Meanwhile, melt the rest of the butter in a small skillet set over medium-high heat. Add the sliced onions and apples and cooked until browned, about 8 minutes. Add half of the Parmigiano-Reggiano and all of the lemon juice to the risotto. Season with lots of the pepper and a little more salt. Scoop some of the risotto into a bowl and garnish with the apple and onion slices. Sprinkle with the rest of the cheese.