Risotto with Apples

Name: Risotto with Apples
Ingredients: 1 cup Golden Delicious apples (approximately 1 large apple), peeled, cored and diced; 1 cup Golden Delicious apples (approximately 1 large apple), peeled, cored and diced; 4 to 5 cups chicken stock, homemade or low-sodium canned; 4 to 5 cups chicken stock, homemade or low-sodium canned; 4 to 5 cups chicken stock, homemade or low-sodium canned; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 small onion, peeled and minced; 2 cups Arborio rice; ½ cup dry white wine; ⅓ cup grated Parmesan cheese plus extra for serving; 3 or 4 gratings fresh nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

The Golden Delicious is the best apple to use for this risotto.

It remains hard for the first 10 minutes of cooking, then, when you least expect it, it puffs and explodes, becoming soft and tender.

Ingredients

1 cup Golden Delicious apples (approximately 1 large apple), peeled, cored and diced
4 to 5 cups

Main course
Gluten-free

Method

Place the apples in a small saucepan, cover and cook over medium heat until soft, approximately 10 minutes. Shake the pan from time to time so that the apples do not stick. Set aside.

In a saucepan, bring the stock to a simmer and continue to keep hot over low heat.

In a medium nonreactive saucepan, heat the butter and oil over medium heat. When the butter mixture begins to foam