Apple Risotto

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 4 -5 cups chicken broth
• 4 tablespoons unsalted butter
• 2 tablespoons of minced onions
• 1 cup of uncooked italian arborio rice
• 2 cups apples, peeled & diced (1/4-inch size)
• 1/3 cup dry wine
• 2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
• salt
• nutmeg, to taste

Recipe

• 1 heat the chicken broth in a small saucepan until boiling. adjust the heat to a steady simmer.
• 2 melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. add onion and saute for 3 minutes.
• 3 add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
• 4 stir in the wine and boil, stirring, until wine is reduced by half.
• 5 add enough hot broth (about 1/2 cup) to just cover the rice. simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
• 6 continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. during last 5 minutes, add remaining 1 cup of diced apples.
• 7 cook until creamy and center is done. remove from heat.
• 8 stir in last 2 tablespoons of butter with the parmesian cheese, stir well. serve immediately with additional cheese.