Apple Risotto

A surprising main dish with the sharp taste of apples and cheese. The first time that i was served this by my dear friend, claire, i couldn't get enough. I begged for the recipe, made it the next evening, and feel no guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.

Steps

Heat the chicken broth in a small saucepan until boiling.

Adjust the heat to a steady simmer.

Melt 2 tablespoons of the butter in a heavy , large saucepan over low heat.

Add onion and saute for 3 minutes.

Add the rice and 1 cup of the apples.

Saute , stirring for 3 minutes.

Stir in the wine and boil , stirring , until wine is reduced by half.

Add enough hot broth to just cover the rice.

Simmer and cook , stirring constantly , until almost all of the broth has been absorbed , about 3-4 minutes.

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.

Cook until creamy and center is done.

Remove from heat.

Stir in last 2 tablespoons of butter with the parmesian cheese , stir well.

Serve immediately with additional cheese.

Ingredients

chicken broth, unsalted butter, onions, white rice, apples, dry white wine, parmigiano-reggiano cheese, salt, nutmeg