 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
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. Ingredients:
4 -5 cups chicken broth |
4 tablespoons unsalted butter |
2 tablespoons of minced onions |
1 cup of uncooked italian arborio white rice |
2 cups apples, peeled & diced (1/4-inch size) |
1/3 cup dry white wine |
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish |
salt |
nutmeg, to taste |
Directions:
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.
|
|